3 cups Self Raising Flour
1 cup White Sugar
1 tsp Cinnamon
125g Butter (melted)
1 cup Milk
1 tsp Vanilla Essence
1 cup Orchard Gold Blueberries
2 tsp White Sugar (optional)
1 tsp Cinnamon (optional)
Preheat oven to 200ºC. Line or grease muffin trays.
In a medium bowl, mix together all dry ingredients.
In a separate bowl, mix together the eggs, milk and vanilla.
Add the egg mixture and melted butter to the dry ingredients, gently mix together, adding in the blueberries before fully combined.
Divide mixture into the muffin trays and sprinkle generously with some cinnamon sugar (optional).
Bake for 12 - 15 mins, until the tops are golden and the muffins spring back when gently pushed.
Remove from the oven and wait 5 minutes before removing to a wire rack to cool completely.