Blueberry muffins

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Blueberry Muffins
Blueberry Muffins
Prep Time: 20 min
Servings: 18-24 muffins
Cooking Time: 15 min
  • 20ml - baking powder
  • 250g - butter, at room temperature
  • 375ml - sugar
  • 2.5ml - salt
  • 1 - grated zest of lemon
  • 250g - blueberries
  • 250ml - cake flour (4 x)
  • 15ml - vanilla essence

Preheat the oven to 170°C. Line 18-24 muffin tin hollows with cupcake liners and grease with non-stick spray.

1 Put the butter and sugar in a mixing bowl and beat with an electric beater until light and creamy.

2 Add the vanilla essence and mix well.

3 Sift the cake flour, salt and baking powder into the butter mixture and mix lightly until combined. Fold in the blueberries and lemon zest.

4 Fill each cupcake liner 3⁄4 full of batter. Sprinkle a little brown sugar over and bake for 12-15 minutes or until fully risen and cooked through.

5 Remove the muffins from the baking tins and transfer to a wire rack to cool.

TIP: To make the muffins even more indulgent and give them a nutty crunch, add 100g chopped walnuts or pecan nuts to the batter.

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