First post - Mary Berry's Blueberry Muffins

As a stay home mother to 2 growing boys, I am always on the lookout for healthy and easy to make snacks for them.

These blueberry muffins are chock full of fresh blueberries and make a healthy breakfast, school snack or afternoon tea time treat. They are not overly sweet too! 

Blueberry Muffins (recipe from Mary Berry)

Ingredients:

2 large eggs

85g caster sugar

225ml milk

100g butter (melted and cooled)

1 tsp vanilla extract

Grated zest of 1 lemon (optional but I find that adding lemon zest gives the muffins that extra oomph! You can cut the rest of the lemon into quarters and pop them in the fridge as a natural deodorant or make a honey lemon drink so there's no wastage)

280g self raising flour

1 tsp baking powder

225g blueberries

Method:

1. Preheat oven to 200deg C. Line a 12 hole muffin tray with paper cases.
2. Put eggs in a large bowl. Add sugar, milk, melted butter, vanilla extract and lemon zest, stir to combine. Sift the flour and baking powder into the bowl.
3. Fold the ingredients together roughly, this should not take more than 20 strokes and the mixture will look lumpy and uneven. (see Note 1) Add the blueberries and stir them in gently.
4. Divide the mixture equally between the 12 cases. (see Note 2) Bake for 25-30 minutes, or until the muffins are well risen, and splitting a little across the top.
5. Remove muffins from oven, and leave them to cool, but it's best served warm.

Enjoy!

Notes:

1) I use a stand mixer with paddle attachment to whisk the eggs and other ingredients together till combined, before adding in the flour to give it a slow mix at speed 2 till just combined.

2) I use an ice cream scoop to ensure equal distribution of the mixture. You can sprinkle some raw sugar on top of the muffin mixture before sending them in to bake, for a nice added crunch.