1 large egg (we use eggs with a minimum weight of 59g)
1 teaspoon vanilla extract (2 teaspoons natural vanilla essence)
125ml (1/2 cup) oil (we use sunflower oil, but any mild-flavoured oil can be used)
208ml (3/4 cup plus 1 tablespoon) buttermilk
300g (2 cups) self-raising flour
168g (3/4 cup) caster sugar (finely granulated sugar)
Line 12 holes of a muffin pan (1/3 cup capacity holes) with paper or foil cases that measure about 5cm across the base and 8cm across the top.
Using a fork or whisk, beat egg, vanilla, oil and buttermilk together in a medium bowl until well combined.
Stir self-raising flour and caster sugar together in a large bowl until well combined. Add the blueberries and stir gently to coat with flour mixture. Make a well in the centre of the flour mixture.
Pour wet ingredients into the well in the dry ingredients
Using a spoon or spatula, gently fold ingredients together until just combined. Don't over mix the batter as this may make the muffins tough and release too much purple colour into the batter.Divide the batter evenly among the cases.
Bake for about 23-25 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of a muffin comes out without any batter attached.Leave muffins to cool in the pan for five minutes.
Serve, or transfer to a wire rack to cool. Store cooled muffins in an airtight container at room temperature or in the freezer.