BEN'S BLUEBERRY MUFFINS
INGREDIENTS:
1 ¼ cups blueberries
1 ¾ cups plain flour
¾ teaspoon salt
¼ cup caster sugar
2 ½ teaspoons baking powder
2 teaspoons grated lemon zest
1 large egg, at room temperature
¾ cup milk
1/3 cup light tasteless oil
little extra melted butter & castor sugar
DIRECTIONS:
Sieve the flour, salt, caster sugar & baking powder into a large bowl.
Sprinkle over the lemon zest & the blueberries.
In a seperate bowl, beat the egg well then add the milk & oil & mix well together (don't beat as this will make 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 & 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 & dip the tops of the muffins into the butter then into a little castor sugar
Can be served warm with extra butter, ricotta cheese, sour cream or whipped cream.