Best served warm, these are wonderful for breakfast. Don’t expect them to be sweet like a cake – they are more like scones. Best is to use paper muffin cases because it makes life easier when extracting the mufins from the tin.
What you need:
- 275 gram plain flour
- 1 tablespoon of baking powder
- 75 gram caster sugar
- grated zest of 1 lemon
- 2 eggs
- 225 ml milk
- 100 gram butter (melted)
- ½ teaspoon vanilla extract
- 225 gram blueberries
Tin needed: a deep, 12 hole muffin tin.
1: Thoroughly grease the muffin tins or put a paper muffin case into each muffin hole or on a baking tray. Pre-heat the oven to 200ºC. Measure the flour, baking powder, sugar and grated lemon zest into a mixing bowl and stir briefly to combine. Mix together the eggs, milk, cooled melted butter and vanilla extract and then add these to the dry ingredients.
2: Mix quickly but gently to blend the ingredients together. Don’t overmix: it doesn’t need to be a smooth mixture, as long as the dry ingredients are incorporated. Gently stir in the blueberries.
3: Spoon the mixture into the muffin tin, filling it almost to the top. Bake for 20-25 minutes, until well risen, golden and firm to the touch. Allow to cool for a few minutes in the tin, then lift out and cool for a little longer on a wire rack. Serve warm. If you have made the muffins ahead and want to reheat them, pop them in a low oven for a few minutes.