Blueberry Muffins

Low fat, easy, healthy, these blueberry muffins can be whipped up in minutes for breakfast or to pack in the school lunch.

2 cups self raising flour
3/4 brown sugar
1 cup fresh blueberries (you could use frozen in a pinch but fresh is better)
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup olive oil

Coat a 12 hole muffin pan with cooking spray.  Preheat oven to 200c.

Sift flour and sugar into a large bowl.  Stir in the remaining ingredients until just combined, don't overmix or the muffins will be tough.

Bake for 15 minutes.

A nice touch which I didn't do with these muffins is to sprinkle some raw sugar over the uncooked muffins before baking.  Gives them a sweet crunch without adding too much extra sugar.