Blueberries possess antioxidant properties and have a diverse range of micro nutrients. This fruit exerts a powerful cardio-protective effect due to the high concentration of poly phenols. I took the idea of this recipe from Donna Hay’s fast fresh and simple in TLC.

Blueberry Muffins

Butter- 100g
Self-rising flour- 2 ½ cup
Baking powder-1tsp
Vanilla extract- ½ tsp

  • Preheat the oven to 180oC . 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.
  • Pour the liquid ingredients into the dry ingredients and mix until just combined.
  • Add the blueberries and mix to combine.
  • Spoon the mixture into 12 hole muffin tin lined with cupcake liners. Bake for 25-30 minutes or until cooked when tested with a skewer.