Best-ever Blueberry Muffins
Muffins are incredibly popular in New Zealand. I think it must be because they are relatively easy to make and quick to cook (more weighing and measuring than anything else; just the thing that kids will enjoy making). These are my favourite muffins of all time.
- 1¾ cups plain flour
- ¾ teaspoon salt
- ¼ cup caster sugar
- 2½ teaspoons baking powder
- 2 teaspoons grated lemon zest
- 1¼ cups blueberries
- 1 large egg, at room temperature
- ¾ cup milk
- 1/3 cup light tasteless oil
- little extra melted butter and castor sugar
Sieve the flour, salt, caster sugar and baking powder into a large bowl. Sprinkle over the lemon zest and the blueberries. Beat the egg well then add the milk and oil and mix well together (don't beat as this makes the muffins tough).
Spoon at once into buttered muffin tins or non-stick muffin tins, filling the tins to the top.
Bake in an oven preheated to 225°C for 20 to 25 minutes till risen and golden. Remove from the oven, leave in the tray for 5 minutes, then flip out with a small knife onto a cooling rack.
Meanwhile melt the butter and dip the tops of the muffins into the butter then into a little castor sugar. Serve warm with extra butter, ricotta cheese, sour cream or whipped cream.