Who doesn’t love a good blueberry muffin? These are moist and delicious, and relatively low in sugar, meaning you can enjoy one (or maybe two) guilt free!
Muffins introduced us to the wonderful blueberry. They do seem to work so well together. I think Australians embraced the muffin because it was so quick and portable, and there were so many flavour variations.
- 90g unsalted butter, melted and cooled
- 1/2 cup milk
- 2 eggs
- 225g plain flour
- 150g caster sugar
- 2 teaspoons baking powder
- a large pinch salt
- 1/2 cup processed bran
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar mixed with 1 teaspoon ground cinnamon
Preheat the oven to 200°C. Grease 12 1/3 cup muffin tins or line them with paper cases.
In a bowl, lightly whisk together the melted butter, milk and eggs. Sift the flour, sugar, baking powder and salt over the liquid mixture and add the bran.
Stir the batter until it is just combined; it should still be lumpy. Fold in the blueberries lightly.
Spoon the mixture into the prepared muffin tins. Sprinkle with the cinnamon sugar and bake for 20-25 minutes or until the muffins are risen and golden. Serve warm or at room temperature, with or without butter.
Recipe taken from Baking by Margaret Fulton
Finally, from the doyenne of Australian cookery comes the ultimate baking book for Australian kitchens. A collection of Margaret’s bestsweet and savoury baking recipes, Margaret Fulton: Baking is the perfect accompaniment to any home kitchen and includes everything from sourdough bread to layered sponge cake. With over 250 recipes plus variations and hints and tips, this is a classic baking book essential to every kitchen. Chapters include Breads, Cakes, Cupcakes and Muffins, Biscuits, Slices, and Pastry. Margaret Fulton’s recipes are triple-tested and are suitable for both beginner cooks and experienced bakers.
Published by Hardie Grant Books.