Classic blueberry muffins

Remember how good the classic blueberry muffin is? This one is better than any store-bought version.

• 2 1/2 cups self-raising flour
• 1 tablespoon caster sugar
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Energy 1072kJ	Fat saturated 1.80g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 35.00g	Dietary Fibre 1.30g
Protein 4.00g	Cholesterol 18.00mg
Sodium 217.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 190°C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.

2. Step 2

   Combine the flour caster sugar and brown sugar in a bowl. Make a well in centre.

3. Step 3

   Add milk, egg, oil and vanilla. Mix until just combined. Fold in blueberries.

4. Step 4

   Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Muffins are best cooked on day of serving. Avoid overmixing the muffin batter or it will result in a tough texture.

If you can't find fresh blueberries, substitute with the frozen version.