Amazingly versatile, blueberry muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 9 Blueberry muffins. Preheat oven to 180 °C. Line 9 standard muffin-tin hollows with paper cases and grease with non-stick spray. in a mixing bowl sift together 240 g (430 ml) cake flour, 15 ml baking powder and 1 ml salt. Add 100 g (125 ml) sugar and mix well. Add 180 g blueberries and mix well. Whisk 1 egg2 ml vanilla essence, 225 ml milk and 50 ml melted butter. Add to dry ingredients and mix well. Divide batter among muffin hollows. sprinkle each muffin with a little caster sugar and bake for 15 – 20 minutes. use a thin skewer to test if done.

Blueberry muffins Blueberry muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Blueberry muffins