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These muffins are delightful. They're moist, they're not too sweet and full of blueberries!

Usually I would bake twice a week to keep the lunch boxes topped up. And so I always have on hand or in the freezer, buttermilk and blueberries!

If you don't have buttermilk in the cupboard, natural plain yoghurt is a good alternative.

Dry

  • 2 cups plain flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup caster sugar

Wet

  • 1 cup Hello Ewe buttermilk
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 110g melted butter

Preheat oven to 200°c and line a 12 hole muffin tin with paper muffin cases.

To aviod biting into a lump of baking soda, mix together the dry ingredients in a large bowl.

In a small sized bowl whisk the first 3 ingredients together till well combined. When the butter has cooled, add this to the wet mixture stirring well.

Create a well in the middle of the flour mix and pour in the wet mixture. Becareful not to over stir. Scraping down the sides until you don't see any pockets of flour. These hide mainly at the bottom of the bowl.

Gently fold in blueberries until evenly dispersed, again taking care not to over do it as you don't want a tough muffin!

Fill the paper cases with the batter. Reduce the temperature to 180°c and bake for 20 - 25 minutes or until a skewer comes out clean.

To make these a more decadent treat I like to add cream cheese when filling the cases. Drop into a paper case a small spoon full of the batter, then a teaspoon of cream cheese and top with more batter. YUM!

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