When those sugar cravings hit, nothing beats these fluffy muffins bursting with sweet blueberries for an ideal afternoon treat.
Looking for more muffin recipes?
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 12-hole (⅓ cup/80ml) muffin pan.
2.Sift flour and sugar into a large bowl.
3.Whisk butter, buttermilk and egg in a jug; stir into dry ingredients. Do not over mix; mixture should be lumpy.
4.Add berries; stir through gently. Spoon mixture into pan holes.
5.Bake for 20 minutes. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
All these muffins can be prepared ahead of time, as they freeze well.
You could also use a 6-hole (¾ cup/180ml) texas muffin pan; you will need to bake them for 35 minutes.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
