2 ½ tablespoons
(+1 tbsp for sprinkling)
¾ cup blueberries
¾ cup milk
¾ cup flavourless oil
½ teaspoon rosewater
Pre-heat oven to 180C. Line/Grease either a 12 cup muffin tin or 6 cup Texas muffin tin.
In a bowl large enough to contain the whole batter, add the flour, superfine sugar, baking powder, the ground spices, blueberries and 1 1/2 tablespoons of the pistachios and mix thoroughly till combined.
Stir all other ingredients except for the reserved pistachios in a jug till well combined.
Pour wet ingredients into dry, and STIR, lightly, with a fork till JUST combined. Lumps are desirable here, and little bits of unmixed in flour is fine. If the batter is stirred to thoroughly it will give you tough little muffins.
Pour into the prepared muffin tins, sprinkle with the remaining pistachios and bake for about 15 - 20 minutes for normal muffins or about 20 - 30 minutes for texas size muffins.
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