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Easy-Peasy Blueberry and Almond Muffins

A quick, no-fuss muffin recipe bursting with blueberries and almond essence, topped with flaked almonds - ready in under half an hour.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins

Ingredients
  

  • 2 cups self-raising flour
  • 1/2 teaspoon baking powder
  • 3/4 cup white sugar
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup blueberries
  • 1 teaspoon almond essence
  • 2 tablespoons flaked almonds

Instructions
 

  • Preheat the oven to 180 degrees and line a muffin pan with 12 paper cases.
  • Measure the sugar, flour and baking powder into a large bowl.
  • Mix the milk, egg and oil together and then tip over the dry ingredients.
  • Add the blueberries and almond essence and stir together until everything is just about combined (do not over mix as this will make the muffins tougher), and then spoon into the cases. Sprinkle the tops with flaked almonds if using.
  • Bake for about 15 minutes until risen and golden.