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Blueberry Muffins

Makes 6 large or 30 mini muffins.
Preparation time: 
20 minutes
Cooking time: 
25 minutes


  • 2 cups (300g) self-raising flour
  • 3/4 cup (150g) firmly packed brown sugar
  • 150g fresh or frozen blueberries
  • 1 egg, lightly beaten
  • 3/4 cup (180mL) buttermilk
  • 1/2 cup (125mL) vegetable oil
  • 3 tsp Kikkoman Naturally Brewed Soy Sauce


  1. Grease 6-hole (3/4 cup/180mL capacity) or 30 mini-size muffin pans.
  2. Sift dry ingredients into a large bowl.
  3. Stir in remaining ingredients and spoon mixture into the prepared pan.
  4. Bake in a moderately hot oven (200°C/fan forced 180°C) for 20-25 minutes (large muffins) or 10-12 minutes (mini muffins) until an inserted skewer comes out clean.