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Blueberry Muffins

Recipe Serves 12

Perfect for brunch, morning or afternoon tea or for packing into lunch boxes. These muffins freeze well and can be quickly thawed and warmed in the microwave. If preferred, you can use 1 cup Creative Gourmet frozen raspberries instead of blueberries.


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Ingredients

2 cups self-raising flour
1 teaspoon ground cinnamon
pinch salt
3/4 cup lightly-packed brown sugar
1 egg
1/2 cup canola oil
1 cup buttermilk or milk
1 1/2 cups Creative Gourmet frozen blueberries
Icing sugar, for dusting

Instructions

  1. Preheat oven at 200ºC (fan forced 190ºC). Lightly grease 12 x 1/2 cup capacity muffin pans or line with paper cases.
  2. Sift flour, cinnamon and salt into a bowl. Stir in sugar.
  3. Whisk egg, oil and buttermilk together in a jug. Using a metal spoon, add mixture to flour and stir until just combined (do not overbeat). Mixture will be lumpy. Swirl through frozen blueberries. Spoon mixture into pan. Bake for 25 minutes or until golden. Cool in pan for 5 minutes then turn onto a wire rack. Dust with icing sugar to serve.

 

 

 

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Recipe Comments & Reviews

Anonymous commented on 10-Feb-2011 12:43 PM5 out of 5 stars
These muffins are fabulous to entertain with and I enjoy surprising my friends at my afternoon teas. They were very easy to make and they taste delicious too!
Aussie Mum commented on 07-Apr-2011 01:35 PM5 out of 5 stars
These muffins are super easy to make with my young children and they love eating them.
Dani commented on 24-Apr-2011 11:36 AM5 out of 5 stars
A fabulous recipe that works every time. For an extra health kick I use wholemeal flour - you can't even taste the difference!

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