Blueberry Muffins — aahh, my favourite go-to snack!!
These delicious Blueberry Muffins are just bursting with flavour, moist and sweet, they will be a hit on any table for a morning or afternoon tea.
This quick and simple blueberry muffin have a moist, delicate middle that is brimming with blueberries and a top that is wonderfully golden brown. And making them is quite simple!
Method
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Preheat oven to 180 degree. Lightly grease 12 muffin tins or stand large paper cases on a baking tray.
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Sift the flour into a large mixing bowl. Rub in the butter lightly with your fingers. Stir in the sugar and lemon rind.
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Beat the eggs and milk together , then add to the flour mixture. Mix in with a wooden spoon until combined.
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Spoon the muffin mixture into the prepared tins or paper cases.
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Make a hollow in the centre of each muffin with a teaspoon and carefully spoon in the blueberries.
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Bake for 15-20 minutes, or until well risen and springy to the touch.
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Turn out the muffins and leave to cool slightly on a wire rack. Serve warm.
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You can use other fresh fruits in the muffins, depending on what is available. Try cherries, raspberries or blackcurrants.
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Blueberry Muffins are suitable for freezing up to three months.
Usually, muffins or any other type of muffin are mistaken for cupcakes. Cupcakes and muffins are two completely distinct foods. There is no icing and the muffins are not as sweet. I don’t believe the distinction is really significant. The flavour is all that matters!
