A warm Blueberry muffin not long out of the oven left plain or with a thin layer of spread or Butter, what could be more satisfying and tastier.
So versatile are these Muffins, you can use them for Morning or Afternoon Tea and do what I do sometimes, use them warmed for Dessert with a dollop of whipped Cream, Yoghurt or just Ice-Cream.
Blueberry Muffins
- 2 cups Healtheries Gluten Free Baking Mix
- 4 teaspoons Baking Powder
- pinch Salt
- 1 cup Blueberries, frozen or fresh
- 75g softened Butter
- 1/2 cup Castor Sugar
- 1 teaspoon grated Lemon Rind
- 2 Eggs
- 1 cup Milk
Preheat the oven to 220ºC
In a large bowl soften the Butter then add the Castor Sugar and beat until creamy.
Sift the dry ingredients, (Flour, Baking Powder and Salt) into the bowl.
In a clean bowl add the Milk and Eggs and whisk until mixed.
Carefully add the Milk and Eggs to the bowl which contains the Flour etc, stir in being careful not to over mix.
Add the frozen or fresh Blueberries and Lemon Rind, stirring quickly if Berries are frozen, until mixed .
Spoon mixture into medium sized Muffin Tin either lined with Muffin Cases or just greased. Makes 12 Muffins.
Bake at 220ºC for 15-20 minutes or until golden on top.
When Muffin Tins are cool enough to touch remove Muffins from Tin and place on a rack to cool completely.
Makes 12
