INGREDIENTS
2 ½ Cups Self-Raising Flour
90 g Salted Butter, Chopped
125 g Fresh Blueberries
1 Cup Milk
2 Eggs, Lightly Beaten
METHOD
1 Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, ⅓ 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.
4 Spoon mixture into prepared Muffin Tray.
5 Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean.
6 Stand in pan for 5 minutes.
7 Turn out onto a wire rack to cool. Serve.
NOTES
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.
To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Thaw for 3 – 4 hours on the countertop before serving.
To reheat, wrap individual muffins in aluminum foil and place in a preheated 175℃ oven until warm.
