Quick and Easy Blueberry Muffins

Preheat your oven to 205 degrees Celsius (or 400 Fahrenheit). Line a muffin tray with 8 papers or spray with non-stick oil.

Prepare your dry ingredients. Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk the ingredients around. Set aside.

Prepare the wet ingredients. Place the oil, egg, milk and vanilla in bowl and whisk to combine.

Make a well in the centre of the dry ingredients and place the wet ingredients in the middle of the well. Use a fork to mix the batter but be careful not to overmix. Fold in the blueberries.

Put the batter equally into 8 muffin cups. Sprinkle a little brown sugar on top and bake for 18 minutes or until a skewer comes out clean with a few crumbs.

Let cool in the muffin tray for 5 minutes, then transfer to a cooling tray. You can store them in a air tight container at room temperature for around 3 days.