Blueberry & Buttermilk Muffins

Ingredients

  • 375g F.G. Roberts muffin mix
  • 150g caster sugar, or to taste
  • 125ml vegetable oil
  • 300ml buttermilk (or 150ml milk combined with 150ml yoghurt) – Add a little extra if required
  • 1 egg
  • 1 tsp vanilla extract
  • 150g fresh or frozen blueberries
  • 1 tsp cinnamon
  • Small amount of granulated brown sugar for sprinkling

Method

  1. Preheat over to 180C.
  2. Place muffin mix, cinnamon and sugar in a bowl.
  3. Place oil, buttermilk (or milk & yoghurt), egg and vanilla in a separate bowl and whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5. Add the blueberries and mix. Add a little extra milk if required.
  6. Line a 6 or 12 hole muffin tin with baking paper or patty cases and spoon mix into these.
  7. Lightly sprinkle tops of muffins with brown sugar.
  8. Bake for 30-40mins or until tops are golden. You can test with a skewer.
  9. Remove from tin and allow to cool.