Blueberry muffins

Cooking time: 20 minutes

Makes: 12 muffins

Storage: In an airtight container


  • 1 1/2 cups self raising flour
  • 1 cup wholemeal flour
  • 1/2 cup castor sugar
  • 2 tablespoons melted margarine
  • 1 1/4 cups skimmed milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 cup blueberries, fresh or frozen (let frozen blueberries thaw a little)


  1. Preheat the oven to 180°C(160°C fan-forced)
  2. Line a 12-hole muffin tin with muffin papers (these help to keep the muffins fresh)
  3. Sift the flours into a bowl, add the sugar and make a well in the centre
  4. Whisk the melted margarine, egg, vanilla and milk together
  5. Stir the egg mix into the flour with a fork, just until combined (over mixing makes the muffins tough)
  6. Gently fold in the berries
  7. Bake for approximately 20 minutes, or until the muffins spring back to the touch