Blueberry Muffin Recipe
Here's another easy recipe for these delicious Blueberry Muffins, a traditional breakfast time favourite.
9oz Self Raising Flour
1 tsp Baking Powder
2oz Softened Butter
3oz Caster Sugar
2 Large eggs
Grated Rind of 1 Lemon
9 fl oz Milk
Pre-heat the oven to 200c/Fan 180c/Gas 6
Prepare a 12 hole muffin tin, lining it with muffin cases.
Pop the flour and baking powder into your mixing bowl and with a paddle attachment mix until it resembles fine breadcrumbs.
Mix in the sugar, blueberries and the grated lemon rind.
In a separate bowl whisk together the eggs and the milk then add to the dry ingredients mixing well until combined.
Using an Ice cream scoop spoon the mixture into the muffin cases until almost full.
Pop in the oven for 20-25 minutes until well risen and golden.
Once removed from the oven leave to cool for a few minutes but these muffins are best eaten warm from the oven.
Once cooled they will keep in an airtight container for 24-48 hours.
Share your bakes with me in the comments, I'd love to see what you all create.