Blueberry Muffins

These blueberry muffins are light and delicious and simple to make. This is hands down the best muffin recipe I have ever tried and guaranteed to please the crowd. Get your kids in the kitchen to help out with this one. It is simple to make and only uses a few ingredients. The key to getting these babies light is all in the rubbing of the butter into the flour. I have adapted this recipe slightly.  Miss A declared these Blue-BERRY-licious! Go on, try them.  I like these babies big but you can make mini ones too.

Ingredients

• 2 cups self-raising flour
• 1/4 cup almond meal
• 90g butter, chopped
• 3/4 cup brown sugar
• 150g fresh or frozen blueberries
• 1 cup milk
• 2 eggs, lightly beaten

Method

1. Preheat oven to 180°C. Grease a 12-hole, 1/3 cup-capacity muffin pan, or mini muffin pan

2. Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add almond meal and stir in sugar.
   
3. Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Don’t over combine. 
4. Spoon mixture into prepared holes. Bake for approx 25 minutes. Stand in pan for 5 minutes.
5. Turn out onto a wire rack to cool slightly. Serve while warm. 

*will keep in airtight container for a few days if you have sufficient willpower not to consume in a day….

For a little something extra, drizzle muffins with melted white chocolate (or add white chocolate chips to the batter). Eat them straight from the oven with a cup of tea. Mmmmmmmmmm……