Blueberry muffins (a classic)

A couple of packs of blueberries appeared in our fridge a while ago and I thought what better to do with them than use them to make blueberry muffins! So much for the healthy snack... :)

Blueberry muffins are a classic and there are many recipes out there but I would really recommend you try this one as it is particularly scrummy. This recipe makes 12 muffins and is taken from my favourite Mary Berry cake book.

Tip: The recipe states that these muffins need 20-25 minutes in the oven at 200 degrees C. I have a fan oven and they were done in 18 minutes at 200 degrees C...

Verdict: Scrummy - you can't go wrong with these muffins!

Ingredients
250 g self -raising flour
1 tsp baking powder
50 g soft margarine (I use butter)
75 g caster sugar
175 g fresh blueberries
grated rind of 1 lemon
2 eggs
250 ml milk

Directions
1. Pre-heat the oven to 200 degrees C. Place 12 paper muffin cases into a muffin tin.
2. Measure the flour and baking powder into a large bowl. Rub in the margarine (or butter) with the fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the sugar, blueberries and the grated lemon rind.
4. Mix together the eggs and milk, then pour the mixture all in one go into the dry ingredients. Mix quickly to blend. The mixture should have a lumpy consistency.
5. Spoon the mixture into the prepared paper cases, filling almost to the top.
6. Bake in the pre-heated oven for about 20-25 minutes until well-risen, golden and firm to the touch. Leave the muffins to cool for a few minutes in the tray, then lift out and cool for a little longer on the wire rack. Serve warm.