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Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.
Step 2
Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not overmix).
Step 3
Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.
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