Blueberry Muffins
Servings 8 Muffins
Ingredients
- 300 g all purpose flour + 1 Tbsp
- 220 g milk
- 100 g unsalted butter softened
- 100 g sugar
- 2 medium eggs
- 8 g baking powder
- 1/2 tsp salt
- grated zest from 1/2 lemon
- 150 g blueberries fresh or frozen
Instructions
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Preheat the oven to 180°C and line a Muffin tin with 8 Muffin cases.
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In a medium bowl cream together butter, sugar and lemon zest with a wooden spoon. Add in the eggs and salt and keep stirring. Pour in the flour and the baking powder, then add the milk. Stir until just combined: you will get a pretty thick batter.
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In a small bowl combine the Blueberries with 1 Tbsp of flour, sift out the excess flour and add the blueberries to the muffins batter. The flour coating will prevent the blueberries from sinking during the baking process.
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Fill the Muffins cases 2/3 full and bake for about 35 minutes, or until the tops are lightly golden and a skewer inserted in the middle comes out clean.
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Serve slightly warm, maybe with a hot creamy cappuccino.
