Blueberry Muffins

- 2 cups (350g) Lighthouse Premium All Purpose Self Raising Flour 

- 3/4 tsp (4g) salt 

- 60g butter, soft 

- 2 free-range eggs 

- 1 1/2 tsp (7ml) vanilla extract 

- 1/2 cup (240ml) milk 

- 250g fresh or frozen blueberries  

1. Preheat oven to 200˚C (180˚C fan forced). Lightly grease and line a muffin tray with paper cases. 

2. Add butter and sugar into the bowl of an electric mixer and mix. 

3. Add eggs one at a time and mix until fully incorporated. Mix in the vanilla extract. 

4. Gradually add flour and milk, beating at a low speed. Once completely mixed gently fold in the blueberries. 

5. Scoop an even amount of batter into each cup of the prepared muffin tray. 

6. Bake for 30-35 minutes until brown or until a skewer inserted into the centre comes out clean. 

7. Transfer onto a wire rack to cool completely.  

@2019 LIGHTHOUSE BAKING

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