- 200 gram self-raising flour + 2 tablespoons more
- 140 gram white caster sugar
- pinch of salt
- 125 ml vegetable or sunflower oil
- 125 buttermilk
- 1 egg
- 150 gram fresh blueberries
- 50 gram light brown sugar
- 40 gram butter (room temperature)
Kitchen equipment needed
- small bowl
- large bowl
- silicone spatula
- muffin tin for 12 muffins
- 12 paper muffin cups
Preparation — 10 minutes
PRE-HEAT the oven to 175 degrees celsius or 350 degrees fahrenheit.
COMBINE 200 gram self-raising flour, white caster sugar and salt in the large bowl. COMBINE buttermilk, sunflower oil and the egg in the small bowl and mix well with a whisk. When the mixture is smooth, combine the wet and dry ingredients until you’ve reached a smooth batter. Carefully mix in the blueberries.
PLACE the paper muffin cups inside of the muffin tin. FILL the paper cups with the batter, all the way to the top!
Baking the buttermilk blueberry muffins — 25 minutes
For the crunchy sugar topping, easily combine the 2 tablespoons of flour, light brown sugar and butter. The most easy way to combine is using your hands, therefore it’s recommended the butter is on room temperature. DIVIDE the sugar mixture over the muffins.
Now BAKE them in the oven for about 20 minutes, depending on your oven. You can check if they’re ready with a wooden skewer, if it comes out clean, the muffins are ready! Enjoy!