Blueberry Muffins

Name: Blueberry Muffins
Yield: makes 12
Cuisine: United States
Ingredients: 4 oz blueberries – dried thoroughly and tossed with a little flour; 4 tablespoons melted butter – cooled but still liquid; 1 level teaspoon grated lemon zest; 8 fl oz buttermilk; 2 eggs – beaten; 3 oz sugar; 1 level tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 10 oz flour

Preparation info

makes
12

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

An American breakfast classic, very crumbly and delicate, here adapted from Jane and Michael Stern’s Real American Food. Blueberries are also good cooked in pancake batter.

Ingredients

10 oz flour
3 oz sugar
1 level tablespoon

Americas
United States
Dessert
Snack
Vegetarian
Breakfast
July

Method

Grease 12 deep mince-pie tin cups.

Mix flour, sugar, baking powder, baking soda and salt. Beat together eggs, buttermilk, lemon zest and melted butter. Stir egg mixture lightly into flour mixture (it will remain lumpy). Fold blueberries into batter. Spoon into cups of the prepared baking trays.

Bake at Gas 6/200°C/400°F for 20-25 minutes until golden. Remove from pan. Serve warm