- 1 3/4 cups [245 g] all-purpose flour
- 1/4 cup [60 g] sugar
- 2 1/2 teaspoon [12.5 mL] baking powder
- 3/4 teaspoon [3.75 mL] salt
- 3/4 cup [190 mL] millk
- 1 egg, well-beaten
- 1/3 cup [80 mL] oil
- 1 cup [250 mL] fresh or thawed frozen whole blueberries
- 2 tablespoons [30 g] sugar
- 1 teaspon [5 mL] grated lemon rind
- Melted butter, to dip in
- Sugar, to dip in
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- Preheat oven to 400°F [200°C].
- Sift together flour, 1/4 cup [60 g] sugar, baking powder and salt into a mixing bowl.
- Make a well in the center of dry ingredients.
- Combine millk, beaten egg and oil.
- Pour into the middle of dry ingredients and stir quickly until jus moistened.
- Toss together blueberries and remaining 2 tablespoons [30 g] sugar.
- Gently sitr into batter along with grated lemon rind.
- Evenly fill 12 greased muffin tins 2/3 full with batter.
- Bake into preheated oven, for approximately 25 minutes.
- Remove from oven and leave to cool slightly.
- Dip the top of still warm muffins into melted butter, then into a little sugar.
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