Recipe -Too-Easy Blueberry Muffins by Donna Hay from Donna Hay - Fast, Fresh, Simple

Serves 12

Ingredients

-          2½ cups (375g) self-raising (self-rising) flour, sifted

-          1 teaspoon baking powder

-          1 cup (220g) caster (superfine) sugar

-          ½ cup (125ml) vegetable oil

-          1 egg

-          ½ cup (125ml) milk

-          1 teaspoon vanilla extract

-          300g fresh or frozen blueberries

-          granulated sugar, for sprinkling

Method

Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.