Little Blue Gems

Best breakfast in the world, and full of antioxidant! I particularly like to use fresh berries in this muffins as i like the colour when they "bleed". You can use any berries you like, and i find these muffins taste even nicer the 2nd day, reheated in the microwave. Somehow it will absorb more flavour.

Blueberry muffins

2 cups SR flour

3/4 cup brown sugar, firmly packed

300g blueberries ( fresh or frozen )

1 cup buttermilk

1/4 cup vegetable oil

1 egg, lightly whisked.

1. Preheat oven to 190 degree celcius. Grease and line a 12 hole muffin pan with paper case
2. Combine the flour and sugar in a large bowl. Toss in blueberries and stir until combine.
3. Whisk buttermilk, oil and egg in a jug until combine.
4. Add the wet ingrediant into the dry ingrediant, and mix lightly until combine. Do not over mix.
5. Filled the paper cases with batter until 3/4 full, and bake in preheated oven for 20-25 mins.
6. To test the doneness, insert a skewer into the centre of the muffin and it should be clean.
7. Cool on wire rack, and enjoy warm or cold, plain or with berry jam