Blueberry Muffins With Crunchy Tops
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
Ingredients
- 2½ cups self-raising flour
- 1 teaspoon baking powder
- 1 cup caster sugar
- ½ cup vegetable oil
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 200g blueberries
- 1 tablespoon raw sugar
Instructions
Preheat oven to 180°C (fan forced).
Lightly grease a 12 hole muffin tray.
In a large bowl (use our largest size glass bowl), add the self-raising flour, baking powder and sugar. Mix to combine.
Add the vegetable oil, egg, milk and vanilla essence. Mix to combine.
Add ¾ of blueberries into the bowl. Gently fold through.
Spoon the mixture evenly into the muffin holes.
Top each muffin with the remaining blueberries.
Sprinkle each muffin with the raw sugar.
Bake in the oven for 18-20 minutes or until golden and cooked through.
Rest in the tray for 5 minutes before transferring to a wire rack to cool
completely.
Notes
This recipe makes 12 full-to-the-brim, perfect full-size muffins. These are a huge hit in our family – very much loved recipe!
