Blueberry Muffins

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Blueberries were on sale this week and they are really nice at the moment so I bought some. I must admit it did eat one punnet fresh but the second one I decided to make into muffins. This recipe is really quick and would be great for an afternoon tea or school lunch boxes.

Preheat your oven to 200 degrees Celsius. Lightly grease a 12 cup muffin tin.

In a large bowl sift together the flour, sugar, salt and baking power. In another bowl whisk together the eggs. To the bowl with the eggs add the melted butter, milk and vanilla. Whisk together until combined.

Make a well in the center of the dry ingredients. Pour the egg mixture into the well. Use a large metal spoon and stir until smooth.

Carefully fold in the blueberries. Spoon the batter into the muffin tin. Place in your preheated oven and cook for 20-25 minutes. Until the tops spring back. 

Allow them to cool in the tray for 5 minutes before removing from the tin.

                                  

They are best served when still hot out of the oven but great cold too. I used fresh blueberries but you could use frozen if they are out of season. Just allow them to defrost before mixing them into the muffin mixture.

***Ingredients

  • 1 3/4 cups plain flour
  • 5 tablespoons caster sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 50 grams butter, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 175 grams fresh blueberries

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