Blueberry lovers often enjoy their favorite fruit concealed in a baked batter with the result somewhat like a cupcake. Instead of the iced flat top of a cupcake, the blueberry muffin puffs up and over the side. This forms the traditional “muffin top” characteristic of muffins in general. Blueberry muffins remain a favorite of many with assorted ultra-nutritious to high-calorie varieties available.
From the basic blueberry muffin to gourmet blueberry muffins there seem to be endless options for anything from breakfast or a quick snack to a rich gooey after-dinner dessert.
- 1 egg
- 1 tablespoon(tbsp) vanilla essence
- 3/4 cups Butter Milk
- 2/3 cups oil
- 2,1/2 cups self raising flour
- 1 cup sugar
- In a separate bowl, mix together the last two dry ingredients: Make a well in the center and pour in the wet ingredients. Stir to combine then fold in 1 cup of blueberries. Bake in a preheated oven at 180°C for approximately 18-20 minutes (a skewer should come out clean)
- NOTE: Fresh blueberries tend to 'bleed' more than frozen ones.. Both taste delicious but I used a mix of fresh and frozen for this batch.