Blueberry Muffins

What was your favourite recipe from our April/May 2013 issue? The blueberry muffins looked so delicious at our food shoot that they were first on our list to try. They were so easy to make, although mixing the liquid ingredients with the dry in only a few strokes was a bit of a challenge. In the first batch we used blueberries and the second time round we used chocolate chips – the recipe works well with pretty much anything.

2 cups self-raising flour
1 cup sugar
¾ teaspoon salt
2 tsp baking powder
2 eggs
4 tbsp butter, melted
180ml milk
125g blueberries

1. Preheat oven to 210ºC.
2. Sift the flour, salt, sugar, and baking powder into a large mixing bowl.
3. In a separate bowl, beat the eggs. Add the melted butter and milk.
4. Quickly stir the liquid ingredients into the dry, using as few strokes as possible. Leave any lumps as too much handling will result in tough muffins.
5. Add the blueberries and fold gently. Spoon into the prepared muffin pans, allowing the mixture to fill about two thirds of the cup. Bake in the oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked.

Makes about 12 muffins.


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