Blueberry, cocoa and buttermilk muffins

These muffins will be a smash hit at your house when you bake them.

Smell that beautiful aroma as it wafts through your house – we can’t guarantee your neighbours won’t come over!

 

Serves 12

Ingredients

Ad. Article continues below.

 

  • 300g (2 cups) self-raising flour
  • 125g (1/2 cup) caster sugar, plus 2 tablespoons for sprinkling
  • 1 1/2 tablespoons cocoa
  • 2 eggs
  • 100ml buttermilk
  • 3 tablespoons vegetable oil
  • 1/2 cup milk choc bits
  • 1 cup blueberries

Method

  1. Preheat oven to 190°C (fan-forced). Grease a 12-hole, 125ml (1/2-cup) capacity muffin tin with butter or line with paper cases.
  2. Sift the self-raising flour, caster sugar and cocoa into a large bowl.
  3. Whisk together the eggs, buttermilk and vegetable oil in a separate bowl. Stir in the choc bits and blueberries, reserving some of the berries to scatter on top of the muffins.
  4. Slowly fold the dry ingredients into the wet ingredients until just combined.
  5. Spoon into the prepared muffin tin so the holes are three-quarters full. Sprinkle with the extra caster sugar and reserved berries. Bake in the preheated oven for 20-30 minutes, until the muffins are firm with a crusty top.

 

Ad. Article continues below.

—————————————————–

If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

Submit your article here