(makes six medium-sized muffins)
5 oz/150g plain flour
pinch salt
1/2 tsp baking powder
1 large egg
1 1/2 oz/40g white sugar
2/3 cup milk
1/2 vanilla pod, scraped
zest of 1/2 lemon
2 oz/50g butter, melted
1 cup blueberries
Heat oven to 350F/180C. Line the muffin tin with paper liners, or butter and flour each muffin space.
Sift (or simply shake through a sieve, as I do since I don’t own a sifter) the flour, salt and baking powder into a bowl just large enough to hold them. In a larger bowl, stir together the egg, sugar, milk, vanilla pod scrapings, lemon zest and butter.
Fold the flour mixture into the egg mixture just gently, mixing until all is JUST wet but leaving behind plenty of lumps. Carefully stir in blueberries and divide among muffin cups.
Bake for 25–30 minutes, or until just browned and firm. The blueberry juice will have bubbled up and may look a bit messy around the edges, but that’s what keeps them juicy and lovely. If you used paper cups, remove the muffins (in their paper cups) from the muffin tin right away.
Print This Post
No comments yet
Desserts (36)
dips (5)
dressings (5)
Main Courses (250)
pastry (2)
Salads (50)
Sandwiches (1)
Sauces (23)
Side Dishes (86)
Snacks (8)
Soups (34)
Starters (6)
