BLUEBERRY MUFFINS
BLUEBERRY MUFFINS
Makes about 12 muffins
Preheat oven to 400F.
Sift together:
1¾ cups flour
¾ tsp salt
⅓ cup sugar
2 tsp baking powder
grated rind of one lemon
Beat in a separate bowl:
2 eggs
Add to the eggs:
¼ cup melted butter
¾ cup milk
Combine the liquid and the dry ingredients with a few strokes.
Fold into the batter:
1 cup fresh blueberries*
Fill well-greased muffin tins two-thirds full and bake 20 to 25 minutes.
*I use a whole container of frozen wild blueberries (500 grams-ish).
Leave blueberries to thaw and drain in a strainer. Lightly coat them with flour just before using.
Tags: BLUEBERRY MUFFINS, Breads, British cuisine, Cookware and bakeware, English muffin, Food and drink, Muffin, Quick breads
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