Ingredients1/2 cup butter at room temp
1 cup caster/white granulated sugar
2 large eggs
1 1/2 tsp vanilla
2 tsp baking powder
1/4 tsp salt (a pinch)
2 1/2 cups fresh or frozen blueberries
2 cups self- raising (or all purpose) flour
1/2 cup milk
1 tbsp light brown sugar
1/4 tsp ground cinnamon
2 tbsp porridge oats
Handy Hintany fruit can be used, fresh or frozen
MethodPre-Heat oven to 370°.
Grease 12 large size muffins (or 18 regular-size muffin cups) or line muffin tins with paper cases.
In a large bowl, beat butter and sugar until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter.
Fold in the remainder of the flour, and then the remainder of the milk.
Gently fold blueberries into the batter and spoon into muffin cups.
Combine topping ingredients and sprinkle onto each muffin.
Bake 20 minutes, or until golden brown and springy to touch.