Blueberry Muffins
Thirty-five minutes, and frozen berries work as well as fresh.
Ingredients
- 2 cups maida
- 3/4 cup sugar
- 2 tsp baking powder
- 1 cup blueberries (or any berry)
- 1 cup milk or buttermilk
- 1/2 cup melted butter
- 1 egg or 1/4 cup curd
- Zest of 1 lemon
- 2 tbsp demerara sugar for the top
Method
- Toss the berries in a spoonful of the flour. Frozen ones go in straight from the freezer — thawed berries bleed and turn the batter grey.
- Dry in one bowl, wet in another.
- Combine with about ten stirs. Lumpy is right.
- Fold the berries through with two turns.
- Cases three-quarters full, demerara sugar on top for crunch.
- 200°C for 5 minutes, then 180°C for 16.