Fresh Blueberry Muffins Recipe
Muffins & Tea Breads Recipes

Ingredients

50 g
125 ml
2 tbsp
1
150 g

75 g
100 g
2 tbsp

butter, melted and cooled
milk
plain natural yoghurt
medium egg, beaten
self-raising flour, sifted
Pinch of salt
fine granulated sugar
fresh blueberries, washed and well drain
slivered almonds (optional)

Method:

1. Brush 6 deep muffin cups with softened butter and dust with a litter flour, tapping out excess. Preheat oven to 190C.

2. Combine melted better, milk, yoghurt and egg, beating the mixture with a fork to ensure it is well mixed.

3. Pour the milk/egg mixture into the dry ingredients in the bowl and mix quickly and briefly with a large metal spoon - don't beat or over-stir. Add the blueberries. Fill muffin pans three-quarters full. For extra crunch, you might want to sprinkle the top of the muffins with some slivered almonds.

4. Bake muffins for 20-25 minutes or until well-risen and golden brown. Cool for 10 minutes before attempting to remove them from the muffin pans. Serve warm.

Note: If can't find fresh blueberry, can make do with drained, canned berries.