This recipe is such a classic muffin recipe, that almost every coffee shop you enter, you're sure to find it. Blueberries are not particularly in season this time of year, so they might be quite expensive. Fortunately the store had a half price offer- hence the blueberry muffins I made for breakfast.


This muffin recipe comes out of the 1001 -cupcakes etc series, one of my favorite books- lots and lots of baking ideas and picture ideas too. Recipe books to me, should be filled with pictures. howelse are you to know wether your cooking turned out! better yet, are there any books that include the taste as well? :D


I also found these tulip muffin cases at the store - so now muffins can be easily presented- just like the ones they sell at coffee shops.

I also love these polkadot cake cases, makes the muffins look fun!

Ingredients:

6 tbsp sunflower oil
280 g plain flour
1 tbsp baking powder
pinch of salt
115 g light brown sugar
125 g fresh blueberries (or frozen blueberries)
2 eggs
250 ml milk
1 tsp vanilla extract
finely grated rind of 1 lemon

Method:

1. preheat oven @ 200C/ gas mark 6. grease a 12-hole muffin tin.
2. sift together flour, baking powder and salt into a large bowl. stir in the sugar and blueberries.
3. place the eggs in a large jug/bowl and beat lightly, then beat in the milk, oil, vanilla extract and lemon rind.
4. make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. stir until just combined: do not overmix. spoon the mixture into the muffin tin.
5. bake for 20 min or until well risen, golden brown and firm to the touch. leave to cool in tin for 5 min then serve warn or transfer to a wire rack to cool completely.