Hearty Blueberry Muffins
Blueberry Muffins
On a completely random note, I have discovered that eating frozen blueberries is really great during the hot summer nights. Each blueberry is like a sugary ice-hit, without all the artificial sweeteners present in ice-blocks, and it’s healthy for you too! *high five* Aah! The old blueberry! Just can’t get enough!
Blueberry muffins
Ingredients: 3 cups self-raising flour, 1 cup brown sugar, 125g butter melted, 2 eggs lightly beaten, 1 cup milk, 1 cup blueberries
Steps: Preheat the oven to moderate, 180 degrees Celsius. Line 2 x 6-hole large muffin tins with muffin cases/wrappers or grease with melted butter.
Sift the flour into a large bowl. Stir in the sugar, then make a well in the centre. Add combined melted butter, eggs and milk to well, then mix until just blended. (Do not over-mix; the batter will look just a tad lumpy)
Fold in the blueberries, then spoon the batter into prepared muffin tin. Bake for 25-35 minutes or until golden brown. Serve warm or cold!
Makes 12 muffins
Tip! If fresh blueberries are not available or just plain aren’t handy, frozen blueberries work just as well!
