If you are a follower of this blog you will know that our family is quite fond of blueberries. On the weekend Little Miss B and I baked a lovely batch of blueberry muffins with the fruit we recently picked and froze. I came across this recipe a couple of years ago through a friend. It is so simple to make and produces such wonderful muffins I thought I would share it with you. It is also easy to substitute the blueberries for other types of fruit too e.g. bananas, dates, apples and pears – so why not give it a go with the kids today!
Ingredients
2 cups self-raising flour
¾ cup brown sugar
½ teaspoon ground cinnamon (optional)
¾ cup buttermilk*
½ cup vegetable oil
1 egg, lightly beaten
1cup fresh or frozen blueberries
* If you do not have buttermilk on hand simply squirt some lemon juice into the same amount of regular milk and let sit for a few minutes.
Method

1. Preheat oven to 180^oC.
2. Grease or line a 12 cup muffin pan with muffin cases
3. Mix flour, sugar and cinnamon together in medium sized mixing bowl.
4. Add buttermilk, oil, egg and blueberries and stir until combined.
5. Pour batter into muffin pan until each case is approximately ¾ full.
6. Bake for 25-30 minutes.

Finally and most importantly – enjoy!