Fluffy blueberry muffin (recipe)

Ingredients:

300g (2 cups) self-raising flour

155g (3/4 cup, firmly packed) brown sugar

150g frozen blueberries

100g choc or white choc chips

250ml (1 cup) buttermilk (substitute : 1 tablespoon vinegar + fill in the milk to 1 cup in a measuring cup)

60ml (1/4 cup) vegetable oil

1 egg, lightly whisked

Preheat oven to 190°C. 

Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not over-mix).

Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centers comes out clean. Turn onto a wire rack. Serve warm or at room temperature.

Recipe adapted from Taste.com.au