INGREDIENTS
2 cups self raising flour
pinch of salt
1 ¼ cups sugar
8 tablespoons butter melted and cooled
¼ cup oil
2 eggs
2 tsp vanilla extract
½ cup milk
1 ½ cup blueberries fresh or frozen
SYRUP
1 cup blueberries
2 tablespoon lemon juice
2 tablespoon sugar
METHOD
- whisk eggs and sugar together until light and fluffy
- mix in oil, butter, vanilla and milk and beat well
- sift in flour
- roll blueberries in 1 tablespoon flour ( this prevents berries from sinking to the bottom when in oven)
- fold in blueberries to the mixture
- now make the syrup by bringing blueberries, sugar and lemon juice to a boil on the stove
- mash all the blueberries to get a syrup
- line a muffin tray with lining or cupcake cases and spoon batter into tray filling each cup until its 3/4 fill
- add 1 tsp of syrup on top of each muffin
- bake for 15 minutes or until light brown
