Sunday, August 30, 2015
Muffins are delicious for breakfast or dessert. The blueberries make the muffins extra moist and yummy. They pop while they cook to create great bursts of color.
Prep time: 15 minutes
Cook time: 20 minutes
4 tbsp. unsalted butter
2 cups self-rising flour
1 tsp. baking powder
1/4 cup superfine sugar
finely grated zest of one lemon (optional)
1 cup plain yogurt
2 large eggs lightly beaten
9 oz. (250 g) blueberries
2 soup spoons
12-cup muffin pan and liners
1. Preheat the oven to 400*F (200*C). Line a 12-cup muffin pan with paper liners. Melt the butter in a pan, then set aside to cool. Sift the flour into a bowl, and mix in the baking powder, sugar, and lemon zest.
2. Make a well in the center of the flour. Mix the yogurt, eggs, and cool melted butter together in a large pitcher, then pour into the dry ingredients.
3. Add the blueberries. Mix until just combined, but don't overmix or the muffins will be heavy.
4. Spoon evenly into the paper liners and bake for 20 minutes, or until golden brown and springy. Cool in the pan for 5 minutes.
Tip: Put half the muffins in an airtight container and place in the freezer to have at a later date. The muffins can stay in the freezer for up to two months.