These muffins are worth the expense of purchasing fresh Blueberries – a heavenly fluffy treat.
300g self-raising flour
1 tsp baking powder
80g caster sugar
200g fresh blueberries
2 eggs,lightly beaten
1 tsp vanilla extract
Pre-heat oven to 200C. Grease a standard 12-cup muffin tin or line the cups with paper muffin cases. Or, if you bought 6 funky jumbo silicone muffin cases on a recent trip to Chicago, use those 🙂
Mix the flour and baking powder in a large bowl. Rub the butter into the flour mix until the mixture resembles fine breadcrumbs. Stir in the sugar and the blueberries into the mixture.
In a separate bowl or jug, mix together the milk, eggs and vanilla extract. Pour the egg mixture all at once into the dry ingredients and mix briefly until just combined.
Spoon the batter into the prepared muffin cups. Bake in the pre-heated oven for about 20 minutes or until golden (test with a skewer – when a skewer inserted into the centre comes out clean, the muffins are done).
Allow to cool for 10 minutes, the turn out onto a wire rack. These are delicious both warm and cold.
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