Ingredients

• 300g Borwick’s Self Raising Flour
• 150g Granulated Sugar
• 2 Medium Sized Eggs
• 170ml Milk
• 50ml Vegetable Oil
• 150g Blueberries
• 1 Teaspoon Vanilla Essence

TO PREPARE THE BLUEBERRY MUFFINS

1. Pre-heat oven to 200°C (180°C for a fan oven), 400°F, Gas Mark 6, and place 12 muffin cases into a muffin tin.
2. Stir some Borwick’s self raising flour and sugar together in a large bowl.
3. In a separate bowl or jug, whisk together the eggs, milk, oil and vanilla essence (some of Borwick’s vanilla flavouring will do the trick).
4. Stir the liquid mix into the flour, until all the mix is moistened — it will be a little lumpy.
5. Quickly add the blueberries, stirring gently taking care not to overmix.
6. Fill the muffin cases to ¾ full and then bake in the centre of the oven for 20 – 25 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
7. Once cooked, serve the muffins warm or cold.