1½ cups self-raising flour
1 cup wholemeal self-raising flour
¾ cup caster (superfine) sugar
2 tablespoons margarine, melted
310 ml (1¼ cups) skim milk
1 egg, lightly beaten
1 teaspoon vanilla essence
1 cup fresh or frozen blueberries

Preheat the oven to moderate (180°C or 350°F).  Lightly grease a 12 hole nonstick muffin pan.  Sift flours into a large bowl (tip husks from the flour into the bowl, too).  Stir in sugar.  Make a well in the centre of the mixture.  Whisk the margarine, milk, egg and vanilla together with a fork, then add to the flour mixture.  Stir gently until the mixture is just combined then fold in the blueberries: don't over beat or the muffins will be tough.  Spoon mixture into the prepared pan.  Bake for 20 minutes or until muffins are well risen and spring back to the touch.  Leave in the pan for  a few minutes then lift onto a wire rack to cool, or eat while warm.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 12