250g plain flour
12g baking powder
½ tsp salt
200g caster sugar
2 whole eggs
115g sunflower or veg oil
115g buttermilk or natural yogurt
50g of warm milk
½ tsp vanilla essence
150g blueberries
1 lemon zest & Juice
100g flour
50g light brown sugar
25g granulated sugar
½ tsp baking powder
Pinch salt
80g butter
Sieve the flour, baking powder and salt together, keeping back 20g of the dry mix to toss with the fresh blueberries. Cream the sugar and eggs before adding the oil and then the vanilla. Alternate the wet ingredients (lemon juice, buttermilk and milk) and dry ingredients together until smooth and then fold in the blueberries. Place the mix into greased and floured muffin tray or muffin cases.
For the crumble topping, mix all the dry ingredients together, then rub in the butter. Sprinkle the crumble over the top and cook at 200c for 20 mins.
250g plain flour
12g baking powder
½ tsp salt
200g caster sugar
2 whole eggs
115g sunflower or veg oil
115g buttermilk or natural yogurt
50g of warm milk
½ tsp vanilla essence
150g blueberries
1 lemon zest & Juice
100g flour
50g light brown sugar
25g granulated sugar
½ tsp baking powder
Pinch salt
80g butter
Sieve the flour, baking powder and salt together, keeping back 20g of the dry mix to toss with the fresh blueberries. Cream the sugar and eggs before adding the oil and then the vanilla. Alternate the wet ingredients (lemon juice, buttermilk and milk) and dry ingredients together until smooth and then fold in the blueberries. Place the mix into greased and floured muffin tray or muffin cases.
For the crumble topping, mix all the dry ingredients together, then rub in the butter. Sprinkle the crumble over the top and cook at 200c for 20 mins.
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