Ingredients
| 2 cups | Self-raising flour |
| ½ tsp | Baking soda |
| ½ tsp | Ground cinnamon |
| 4 Tbsp | Sugar |
| 1 pinch | Salt |
| ¼ cup | Canola oil |
| 1 cup | Buttermilk |
| 2 | Eggs, lightly beaten |
| ¾ cup | Blueberries |
| ½ cup | Clotted cream, to serve |
Directions
- Preheat the oven to 190°C. Line a 9-hole muffin pan with paper cases.
- Sift the flour, baking soda and cinnamon into a bowl. Add the sugar and salt.
- In another bowl, whisk the oil, buttermilk and eggs until well combined. Add the blueberries. Make a well in the centre of the flour mixture and pour in the liquid ingredients. Fold the mixture together gently until just moistened.
- Spoon into the muffin cases. Bake for about 30 minutes until golden and a skewer inserted in the centre comes out clean.
- Great served warm or at room temperature with the clotted cream.