Recipes

• Extra butter, melted, to grease and glaze
• 250g (1⅔ cups) self raising flour
• 110g (½ cup) caster sugar
• 125g blueberries (fresh or frozen)
• 180ml (¾ cup) buttermilk
• 2 extra-large (58g each) eggs
• 50g butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 2 teaspoons raw sugar, to sprinkle (optional)

Step 1

Preheat oven to 180°C (160°C fan-forced). Lightly brush a Wiltshire Easybake 12 Cup Muffin Pan with a little extra butter.

Step 2

Sift flour into medium bowl and stir in caster sugar and ¾ of the blueberries (reserve remaining blueberries for tops of muffins).

Step 3

Whisk buttermilk, eggs, butter and vanilla in a separate bowl. Add to flour mixture and stir until just combined. Do not over-mix.

Step 4

Divide batter evenly among greased muffin holes. Press reserved blueberries into top of batter.

Step 5

Bake for 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.

Step 6

Cool for 5 minutes in pan, turn onto wire rack to cool. Brush each with a little extra melted butter and sprinkle with raw sugar if desired.

Tip

Bake in preheated oven for 25–28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room temperature.