- 8 tablespoons unsalted butter, melted
- 2 cups self raising flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 cup blueberries, rinsed and dried
Put the butter in a small saucepan and set over medium heat. Set the butter aside to cool.
Preheat an oven. Line a standard 12-cup muffin pan with paper liners.
In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix to combine.
In a small mixing bowl, combine the milk, egg and vanilla. Beat until well blended.
Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
Spoon equal amounts of the batter into the muffin cups.
Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a skewer into the center of a muffin. If it comes out clean, the muffins are done.
Let the muffins cool for at least 15 minutes before serving.
Makes 12 muffins.