Pro Tips

• Your mixture should be lumpy for muffins, don’t overmix it.  As long as your dry ingredients are all incorporated, it will be fine

• Blueberries can be fresh or frozen, it doesn’t matter, especially as they can be quite expensive when not in season.

• You can use buttermilk instead of milk.  I always use milk because I prefer the way the muffins taste with milk.

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Ingredients

2½ cups self raising flour

90g butter, chopped

1 cup caster sugar

1¼ cups milk

1 egg, lightly beaten

½ cup cocoa powder

300g blueberries

1 tsp cinnamon

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How to make it:

Preheat the oven to 180oC

Grease or line a ¼ cup, 12 hole muffin tray

Sift the flour into a large bowl and rub in butter

Stir in the sugar, cocoa and cinnamon then add the milk and egg. Do not overmix at this point, just mix until your dry ingredients are incorporated

Stir in the blueberries and just mix until evenly distributed

Spoon the mixture into your prepared muffin trays until cases are about ¾ full

Bake for 20 minutes or until your skewer comes out clean

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Makes 23 x ¼ cup muffins

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