This delicious blueberry muffin is best served warm, especially with afternoon tea. Once I made these, I couldn't stop eating them! I was actually surprised on how little caster sugar I put in the muffins.
Prep time: 15 minutes
Cook time: 25 minutes @180º Fan - 200ºC - 400F - Gas Mark 6
Easy Recipe
Serves 12
Ingredients:
2 large eggs;
80g caster sugar;
220ml milk;
110g melted butter, cooled off for a bit;
1tsp vanilla extract;
grated zest of 1 lemon;
280g sieved self-raising flour;
1tsp sieved baking powder;
225g fresh blueberries
Recipe
Preheat oven to 180°Fan / 400°F / 200°C and line a 12 hole muffin tray with paper cases.
Whisk the eggs in a large bowl until light and fluffy. Add the sugar, milk, melted butter, vanilla extract and lemon zest. Fold in the sieved baking powder and self-raising flour. The mixture should still look lumpy.
Add the blueberries taking care not to bruise any.
Divide the mixture up into the 12 paper cases and place in the oven at 180°Fan / 400°F / 200°C for 25 minutes or until splitting is seen upon the top of the muffins.
Remove the muffins from the oven and place on a cooling rack. Leave for 10 minutes before serving.
Tips:
Do not over mix the mixture, otherwise the muffin will not be as moist and soft as you want.
Be careful not to braid any blueberries because it makes the blueberry taste spread through the muffin and the muffin will have more flavour and better texture.
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