Ingredients

The following ingredients have 12 Servings
  • 350 grams (2 and 1/2 cups) plain flour or all purpose flour
  • 3 level teaspoons baking powder
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 120 ml (1/2 cup) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 240 ml (1 cup) buttermilk*
  • 185 grams (1 and 1/2 cups) fresh blueberries*
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 tablespoon plain flour or all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instruction

  • Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or use cupcake liners. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly.
  • To a small bowl, add oil, vanilla and eggs and whisk together just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently start to fold the mixture using a wooden spoon or spatula.
  • Add blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin.
  • To make the crumble, stir together the sugar, flour and cinnamon. Add melted butter and stir until it forms a wet paste. Sprinkle over each muffin.
  • Bake muffins for 5 minutes before turning the oven temperature down to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top (and a skewer inserted into the middle comes out clean).