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Blueberry Muffins

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180g/6¼oz/generous 1½ cups plain (all-purpose) flour
60g/2¼oz/generous ¼ cup sugar
10ml/2 tsp baking powder
1.5ml/¼ tsp salt
2 eggs
50g/2oz/4 tbsp butter, melted
175ml/6fl oz/¾ cup milk
5ml/1 tsp vanilla essence
5ml/1 tsp grated lemon rind
175g/6oz/1½ cups fresh blueberries


Makes: 12


1. Preheat the oven to 200°C/400°F/Gas 6. Grease a 12-cup patty tin (muffin pan) or arrange 12 paper muffin cases on a baking tray.

2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. In another bowl, whisk the eggs until blended. Add the melted butter, milk, vanilla and lemon rind to the eggs, and stir thoroughly to combine.

3. Make a well in the dry ingredients and pour in the egg mixture. With a large metal spoon, stir until the flour is just moistened, but not smooth.

4. Add the blueberries to the muffin mixture and gently fold in, being careful not to crush the berries.

5. Spoon the batter into the muffin tin or paper cases, leaving enough room for the muffins to rise.

6. Bake for 20-25 minutes, until the tops spring back when touched lightly. Leave the muffins in the tin, if using, for 5 minutes before turning out on to a wire rack to cool a little before serving.

COOK'S TIP:- If you want to serve these muffins for breakfast, prepare the dry ingredients the night before to save time.

VARIATION:- Muffins are delicious with all kinds of different fruits. Try out some variations using this basic muffin recipe. Replace the blueberries with the same weight of bilberries, blackcurrants, stoned (pitted) cherries or raspberries.

Energy 127Kcal/536kj; Protein 3.3g; Carbohydrate 18.6g of which sugars 7.1g; Fat 5g of which saturates 2.7g; Cholesterol 48mg; Calcium 56mg; Fibre 1g; Sodium 96mg

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