Preparation time: 15 mins
Total cooking time: 25 mins
A little melted butter or oil, for greasing
2 1/2 cups (310g) self-raising flour
1/4 cup (60g) caster sugar
2 tsp baking powder
1 1/2 cups (375 ml) milk or buttermilk
160g butter, melted
155g fresh blueberries
Preheat the oven to 190C (moderately hot).
Brush a 12-hole muffin tin with melted butter or oil.
Sift the flour, sugar and baking powder into a bowl. Make a well in the centre.
Add the combined beaten eggs, milk and butter.
Stir with a wooden spoon until almost smooth.
The ingredients should all be moistened.
Stir in the blueberries.
Spoon the mixture evenly into the tins. (If you only have a 6-hole tin, you can cook the muffins in 2 batches.)
Bake for 20–25 minutes, or until golden brown.
To test the muffins, insert a skewer in the centre. It should come out clean if they are ready.
Loosen the muffins from the tins and cool on a wire rack.