I think blueberry muffins have to be my favourite flavour. I’ve always been a huge fan of muffins and lived off them when I was a journalist back in Queenstown. That would be my breakfast actually, coffee and a muffin. How healthy! haha. Now I have realised that these are a treat and not an everyday thing although I wish I could eat them everyday because they are so yummy!

For me there is nothing better than a homemade muffin. Store-bought never taste as good and the smell of them is just divine, espeically when it fills your kitchen.

These muffins were wonderful and were gone within an hour. They used simple ingredients that can be found in your pantry and were light and fluffy! Chance was a big fan. We also loved the addition of lemon, as it really added something special.

Let me know how yours go! xox

Blueberry Muffins

Ingredients:

280g of plain flour

1 Tbsp of baking powder

1/8 tsp salt (a pinch)

115g of soft light brown sugar

150g of frozen blueberries

2 eggs

250ml (1 cup of milk)

85g of butter, melted and cooled

1 tsp of vanilla extract

finely grated rind of 1 lemon

Method:

• Preheat the oven to 200 C and prepare muffin tray (grease or use paper cases).
• Sift together the flour, baking powder and salt in to a large bowl. Stir in the sugar and blueberries.
• Lightly beat the eggs in a separate bowl and beat in the milk, butter, vanilla extract and lemon rind.
• Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir gently until JUST combined. Do no over mix.
• Spoon the mixture in to prepared muffin tray. Bake in preheated muffin for about 20 minutes or until well risen, golden and firm to touch.
• Leave to cool in tin for 5 minutes before removing to wire rack or serve warm as they should be!

Enjoy xoxox

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