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Blueberry Muffins


  • 1 ¼ cups Lion Self Raising Flour

  • 1 cup Lion Wholemeal Self Raising Flours

  • ½ cup caster sugar

  • 100g butter, melted

  • ¾ cup (187mL) milk

  • 1 egg, lightly beaten

  • 1 tsp Anchor Imitation Vanilla Essence

  • 1 cup fresh or frozen blueberries

  • 12 hole standard muffin tray


  1. Preheat oven to 200˚C (180˚C fan forced). Lightly grease the muffin tray.

  2. Combine the flours and sugar in a medium sized mixing bowl. Add the butter, milk, egg and vanilla essence and stir with a wooden spoon until just combined. Gently fold in blueberries taking caution not to over mix the batter. Spoon the batter into the prepared muffin tray.

  3. Bake for 20-25 minutes or until golden brown and the muffin tops spring back when lightly pressed. Allow to stand in the tin for 5 minutes before transferring to a wire rack to cool.

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