Blueberry Muffins
- Apr 5, 2020
- 1 min read
Updated: Nov 15, 2020
1 1/2 cups self-raising flour, sifted 3/4 cup brown sugar 3/4 cup blueberries 1/2 tsp cinnamon 1 egg, beaten 3/4 cup milk, warmed 100g butter, melted 1tsp lemon zest raw sugar or coconut chips (enough for sprinkling)
Preheat the oven to 200C.
Mix the flour, cinnamon and brown sugar together with a whisk in a big-ish bowl, making sure there are no lumps of sugar left.
Add the blueberries, being gentle, and stir them in. Mix the egg, milk, butter and lemon zest together (the milk ought to be warm enough that the butter does not solidify when they are combined).
Combine the two mixtures, and fold together with a spatula until there are no dry ingredient pockets left. Be very gentle: overmixing will make the muffins rubbery.
Dollop the mixture into greased muffin tins, evenly.
Sprinkle each muffin with raw sugar, coconut chips, pumpkin seeds, or anything you fancy (within reason).
Bake for 15-20 minutes, until golden brown and cooked.
Note: adding chocolate chips, white ones especially is nice in this recipe.
