Blueberry Muffins
Method
Enough for 12 large muffins; adjust baking time for smaller muffins. Try these for a tasty breakfast alternative!
1. Preheat oven to 200C / 180C fan / gas mark 6.
2. Grease a tin of twelve 6cm / 2½" muffin cups or line with baking cups; set aside.
3. In a medium bowl combine the flour, sugar, baking powder, and salt. Make a well in the centre of the flour mixture; set aside.
4. In another bowl combine the egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir until just moistened - the batter should be lumpy. Overmixing can cause a tough texture. Gently fold in the blueberries and lemon peel.
5. Spoon the batter into the prepared muffin cups, filling each two-thirds full. If desired, sprinkle the topping over the batter.
6. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centres comes out clean.
7. Cool on a wire rack for 5 minutes, then enjoy while warm.
Ingredients
250g / 9 oz strong white flour
225g / 8 oz caster sugar
2 teaspoons baking powder
¼ teaspoon salt
1 free-range egg, beaten
175ml / 6 fluid oz milk
60ml / 2 fluid oz vegetable oil
125g / 4.5 oz blueberries
1 teaspoon finely shredded lemon peel
For the topping (optional):
3 tablespoons flour
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter
2 tablespoons chopped nuts (or not)
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Vegetarian and Vegan
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