Pickled Blueberry Muffins

by Emily Wintle

Ingredients:

  • 300gm Self-raising flour
  • 150gm Brown Sugar
  • 150gm Vasse Virgin Pickled Blueberries
  • 1 Egg, lightly beaten
  • 180ml Buttermilk
  • 125ml Vegetable Oil

 

Method:

Preheat the oven to 180 degrees. Line a 12-cup or a medium-sized muffin tray with muffin cups or paper. Sift the flour and brown sugar into a large bowl. Add in the rest of the ingredients and mix together. Spoon the mixture into the muffin tray and bake for approximately 20 minutes. Serve either warm or cool. Enjoy!

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