Best blueberry muffins
Ready in 25 minutes, makes 12 large muffins*4 cups self-raising flour¾ cup sugar2 tsp cinnamon½ tsp grated lemon rind1½ cups buttermilk4 large eggs, lightly beaten50ml vegetable oil2
|4 cups||Self raising flour|
|50 ml||Vegetable oil|
|2 cups||Blueberries, fresh or frozen|
- Place dry ingredients into a large bowl.
- Combine wet ingredients(1/2 tsp grated lemon rind) and add with fruit to dry mixture. Mix very gently.
- Place in greased muffin pans, topping with a light dusting of cinnamon and sugar. Fan bake at 180°C until a skewer comes out cleanly.
* Allow 15 minutes for mini muffins and 20 minutes for regular-sized muffins. Frozen fruit takes longer to cook.
The lactic acid in buttermilk reacts well with raising agents such as baking powder or self-raising flour, creating an extra-moist, soft result. With just 0.8% fat, buttermilk combined with a little oil makes these muffins light.