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Method
Step 1 of 8
Preheat the oven to 220°C, line the muffin pan with paper baking liners and set aside.
Step 2 of 8
Melt 80g of butter. You can simply put a metal/ glass bowl on top of a saucepan with about an inch of water in it or you can simply use the microwave. Leave aside to let it cool slightly.
Step 3 of 8
In a separate bowl, whisk the butter, oil, sugar and eggs until combined.
Step 4 of 8
Pour the wet ingredients into the dry. Gently fold the mixture together.
Step 5 of 8
Add in blueberries and fold well.
Step 6 of 8
Brush the muffin trays with butter or use cupcake liners. Scoop the batter and fill the tray to the top.
Step 7 of 8
Sprinkle some demerara sugar for extra crunch.
Step 8 of 8
Pop it into the oven to bake at 220°C for 5 minutes. Lower the temperature to 170°C and continue to bake for 25 minutes or until the skewer comes out clean in the middle.
Tips
Leftover muffins can be stored in an airtight container for 2 days and kept at room temperature. You can also pop these zip-top top bags and freeze them for later.
Ingredients
1) 3 cups Orgran plain all purpose Flour
2) 1/4 tsp Baking soda
3) 1/2 tsp Sea salt
4) 1/3 cup Olive oil
5) 200g Castor sugar
6) 2 nos Eggs
7) 1/3 cup Bulla sour cream
8) 250ml Full cream milk
9) 1 tsp Queen's vanilla bean paste
10) 1 1/2 cup Fresh blueberries
11) Demerara sugar as needed
