Everybody loves blueberry muffins! Packed full of antioxidants blueberries are great for you and right now the season is in full swing so it’s a great time to enjoy them fresh. My father has two blueberry bushes and I couldn’t resist picking several handfuls to take home. They will be great with yoghurt in the morning, in my smoothie and I might even try a blueberry sorbet. But in the mean time here is my favourite simple blueberry muffin recipe.
3 cups self-raising flour
1 cup sugar
1 tsp cinnamon
125g butter, melted
1 cup milk
1 tsp vanilla extract
1 cup blueberries
In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix.
Spoon into greased muffin tins and sprinkle the tops with cinnamon sugar (I used 2 tbsp sugar to ½ tsp cinnamon). Bake in a 200°C oven for 12-15 minutes.
A great tip on getting muffins out of the tin is to let them cool for 5 minutes. When the muffins are still warm but the tin is cool enough for you to pick up tap the tin on each side on the bench and the muffins should fall cleanly out.