Crunchy Blueberry Muffins

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Measure flour, baking powder and sugar into a bowl and mix. Melt the butter, add milk, eggs and
lemon rind and beat well with fork to combine. Add these liquids and the blueberries to the dry
ingrdients and fold together gently until the dry ingrdients have been dampened (don’t over mix).
Spoon into greased muffin pan (makes 12 muffins). Bake at 200 C for about 15 minutes until
golden brown and centres spring back when pressed. Sir together the lemon juice and second
measure of sugar without dissolving the sugar. Brush this mix onto the hot muffins as they come
out of the pan.


Serving People:
  • flour: 2 cups
  • baking powder: 4 tsp
  • sugar: 0.75 cup
  • butter: 75 g
  • milk: 1 cup
  • egg 1
  • Grated rind of 1 lemon
  • fresh or frozen blueberries: 1 cup
  • lemon juice: 0.25 cup
  • sugar: 0.25 cup