Blueberry Muffins

I was given some surplus Blueberries by one of my friends and she said for me to "make something with them" and so, at the request of my Husband, I made Blueberry Muffins! Simple, easy and very tasty! I used the following recipe from Mary Berry's "Ultimate Cake Book" as its very simple and I had most of the ingredients to hand, apart from she adds lemon zest to hers and I didn't have a lemon to hand so instead I added a teaspoon of vanilla extract. They came out like a breakfast muffin I think, especially as they are low on sugar and they were lovely and light. Hubby ate 2 with an hour of them leaving the oven, so I assume they went down well with him! I also gave half of the batch back to my friend, who is a nurse, for her to share with her family or work colleagues. Recipe makes 12 muffins.

Ingredients

9oz Self Raising Flour
1tsp Baking Powder
2oz Margarine
3oz Caster Sugar
6oz Blueberries
1 lemon (I used a teaspoon of vanilla extract)
2 Large Eggs
8 fl oz Milk

How To Make

1. Preheat the oven to 200'c and line a muffin tin with 12 paper cases. 

2. Measure the flour and baking powder into a large bowl and then rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar, blueberries and grate in the zest of the lemon.

3. Mix together the eggs and milk and pour into the dry mixture. Mix quickly to blend, the mixture should have a lumpy consistency. Divide between the 12 cases and then bake in the oven for 20-25 minutes, until risen, golden and firm to touch. 

4. Leave to cool in the tin for a few minutes and then lift out onto a cooling rack to finish.