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Exclusively Food: Buttermilk Blueberry Muffin
Ingredients
  • 210g (1 ½ cups) frozen (unthawed) or fresh blueberries
  • 1 large egg (we use eggs with a minimum weight of 59g)
  • 1 teaspoon vanilla extract (2 teaspoons natural vanilla essence)
  • 125ml (½ cup) oil (we use sunflower oil, but any mild-flavoured oil can be used)
  • 208ml (¾ cup plus 1 tablespoon) buttermilk
  • 300g (2 cups) self-raising flour
  • 168g (¾ cup) caster sugar (finely granulated sugar)
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