Blueberry Muffins

Recipe by Donna Hay
(makes 12)


  • 2½ cups (375g) self-raising flour, sifted
  • 1 teaspoon baking powder
  • 1 cup (220g) caster sugar
  • ½ cup (125ml) vegetable oil
  • 1 egg
  • ½ cup (125ml) milk
  • 1 teaspoon vanilla extract
  • 300g fresh or frozen blueberries
  • granulated sugar, for sprinkling


  1. Preheat oven to 180°C (350°F).
  2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
  3. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
  4. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.
  5. Remove from tin and cool on a wire rack.