Directions

1Pre-heat oven to 180°C / 160°C fan. If making traditional muffins with muffin tops, grease the wells and top of your muffin tin, otherwise place muffin liners in a muffin tin (depending on the size of your papers you may need to fill them a little less which means you’ll have leftover batter, bake the leftover batter in a second tin or after your first batch is done).

2Whisk together the dry ingredients in a large bowl, set aside.

3Whisk together the wet ingredients in a medium sized bowl.

4Add the wet ingredients to the dry and mix just until combined (it’s ok if it’s a bit lumpy, always undermix muffin batters).

5Fold in the blueberries.

6Spoon the batter evenly between the wells of the prepared muffin tin.

7Bake in the pre-heated oven until a toothpick comes out clean from the centre of a muffin, 18-20 minutes.

8Leave to cool for about 5 minutes in the muffin tin, then remove and cool muffins on a wire rack.

9Store at room temperature in a sealed container for up to 3 days, or longer in the fridge. They can also be frozen for up to 3 months in sealed freezer bags.