Mad about muffins? You'll love this recipe!
Forever on the hunt for the PERFECT muffin recipe? Well you can call off the search, because here it is!
These muffins are not only easy to make, but the addition of buttermilk ensures they are light, fluffy and moist. If you're not a fan of blueberries you can substitute these with other berries (raspberries work beautifully) or even choc chips.
Best of all? Bake them in a silicone pan for an easy clean solution - no need to grease, just pop them out when they're ready!
Blueberry buttermilk pancakes
Preparation time : 15 minutes
Cooking time : 25 minutes
2 cups self rising flour
¾ cup superfine sugar
2 eggs, lightly beaten
¾ cup buttermilk
¼ cup milk
¼ cup canola oil
1 cup blueberries
- Preheat oven to 175C / 350F. Lightly grease a 12 cup silicone muffin pan.
- Sift flour and sugar into a large bowl. Place eggs, buttermilk, milk and oil in another bowl and whisk until combined.
- Stir wet ingredients into dry ingredients until just combined, then fold through blueberries. Spoon mixture into muffin pan. Note: the muffin mixture should still be lumpy. If it is stirred until smooth your muffins will be tough.
- Bake for 20-25 minutes until golden and cooked through. Remove from oven, allow to cool for a couple of minutes in pan then transfer to a wire rack. Serve warm or at room temperature.
Note : Thawed frozen berries may be used if fresh are unavailable.