2½ cups (375g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla essence
300 grams fresh or frozen blueberries
granulated sugar, for sprinkling
Preheat oven to 180°C (350°F).
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 mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases.
Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.
Remove from tin and cool on a wire rack.