Blueberry muffins
Ingredients
2 1/4 cups self-raising flour
90g butter, chopped
3/4 cup firmly packed brown sugar
125g fresh blueberries
1 cup milk
2 eggs, lightly beaten
1. Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
2. Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar
3. Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
