2 cups (300g) Lighthouse Premium All Purpose Self Raising Flour
2/3 cup (150g) sugar
3/4 tsp (4g) salt
60g butter, soft
2 free-range eggs
1 1/2 tsp (7ml) vanilla extract
1/2 cup (125ml) milk
250g fresh or frozen blueberries
Preheat oven to 200˚C (180˚C fan forced). Lightly grease and line a muffin tray with paper cases.
Add butter and sugar into the bowl of an electric mixer and mix.
Add eggs one at a time and mix until fully incorporated. Mix in the vanilla extract.
Gradually add flour and milk, beating at a low speed. Once completely mixed gently fold in the blueberries.
Scoop an even amount of batter into each cup of the prepared muffin tray.
Bake for 30-35 minutes until brown or until a skewer inserted into the centre comes out clean.
Transfer onto a wire rack to cool completely.