Ever since my blogpost about the difference between muffins and cupcakes - I´ve been wanting to make some blueberry muffins. These muffins are so easy to make and you don´t even need an electric mixer to do so. The natural sourness of the blueberries makes a nice contrast to the sweeter variations of muffins or to cupcakes - plus they are great to take with you, since there is no icing to worry about ;-) The bursted blueberries make a pretty sight as well. I knew this was going to taste good, cause the recepie is from one of my favorite cookbooks about baking - over 500 pages of good quality, tasty and yummy recepies this book has never failed me. But it still always surprises me how good the outcome is.
If you need a quick and easy blueberry muffin recepie - this is the one. No electric mixer is required so you could even do this at night without disturbing your neighbours - but maybe with a lovely smell of newly baked muffins.
180g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
55g melted butter
1 teaspoon vanilla essence
1 teaspoon grated lemon rind
170g fresh blueberries
Preheat the oven to 200°C (400°F)
Grease a 12-cup muffin pan or use paper cases
1. Stift together the dry ingredients (flour, sugar, salt and baking powder) into a bowl
2. In another bowl add the wet ingredients - whisk the eggs together until blended. Add the melted butter, milk, vanilla essence and lemon rind and stir to combine
3. Make a mold in the middle of the dry ingredients and pour in the egg mixture. With a large metal spoon, stir just until the flour is moistened, not until smooth.
4. Fold in the blueberries
5. Spoon the batter into the cups, leaving room for the muffins to rise
6. Bake until the tops spring back when touched, about 20 - 25 minutes. Let cool in the pan for 5 minutes before turning out
Recepie source: Martha Day - Baking