Servings
Units
Ingredients Tap to tick off
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 large egg
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
Method
- Heat the oven to 400°F and line a 12-cup muffin tin.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- In a measuring jug, whisk the oil, egg, milk and vanilla. Stir into the dry ingredients until just combined, then fold in the blueberries.
- Fill the cups nearly to the top and bake 18 to 22 minutes, until a toothpick comes out clean. Frozen berries work too; add them straight from the freezer.
Chef's tipToss the blueberries in a tablespoon of the flour mixture before folding them in. It helps stop them sinking to the bottom.
Storing leftovers
Keeps: At room temperature for 2 days, or 5 days in the fridge.
Freezer: Freeze for up to 3 months.
