My sister was home for the weekend and, as we love to bake, we tried out another Mary Berry recipe (from her Baking Bible), her Blueberry Muffins. The recipe was pretty much the same as the Chocolate Chip Muffins I made the other day but I preferred the Blueberry ones. Traditionally these are ate at breakfast time so I ate mine with some creme fraiche dolloped on top which made them taste even better.
(The picture isn’t the best as I only remembered to take one after we had started eating them)
- 250g self-raising flour
- 1 tsp baking powder
- 50g softened butter
- 75g caster sugar
- 175g blueberries
- grated rind of one lemon
- 2 eggs
- 250ml milk
Pre-heat the oven to 200C. Place muffin cases in a 12-hole muffin tin.
Measure the flour and baking powder into a large bowl. Rub in the butter with the fingertips until the mixture resembles fin breadcrumbs. Stir in the sugar, blueberries and the grated lemon rind.
Mix together the eggs and milk, then pour the mixture all in one go into the dry ingredients. Mix quickly to blend. The Mixture should have a lumpy consistency. Spoon the mixture into the prepared muffin cases, filling almost to the top.
Bake in a pre-heated oven for about 20-25 minutes until well rise, golden and firm to the touch. Leave to cool for a few minutes in the tray, then lift out the paper cases and cool the muffins for a few minutes on a wire rack. Serve warm.