serves 12
difficulty Moderate
equipment
  • oven
  • 12-hole muffin tin
  • paper patty cases
author donna hay
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
375 g   375 g self-raising (self-rising) flour (sifted)  
  1. preheat oven to 180°c (350°f).
  2. place the flour, baking powder and sugar in a bowl.
  3. place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
  4. pour the liquid ingredients into the dry ingredients and mix until just combined.
  5. add the blueberries and mix to combine.
  6. spoon mixture into a 12-hole 1/2-cup capacity (125ml) muffin tin lined with paper patty cases.
  7. sprinkle the tops with sugar and bake for 30-35 minutes or until cooked when tested with a skewer.
  8. remove from tin and cool on a wire rack.
  1 tsp 1 tsp baking powder  
220 g   220 g caster (superfine) sugar  
  125 ml 125 ml vegetable oil  
  1 whole 1 whole egg  
  125 ml 125 ml milk  
  1 tsp 1 tsp vanilla extract  
300 g   300 g fresh or frozen blueberries  
    granulated sugar (for sprinkling)