Makes 12
Ingredients:
2 medium (US large) eggs, beaten
250ml/9fl oz/1 cup milk
225g/8oz/1 cup caster (superfine) sugar
a pinch of grated nutmeg
340g/12oz/3¼ cups plain (all-purpose) flour
4 tsp baking powder
225g/8oz fresh blueberries
Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line a 12-cup muffin tin with paper muffin cases.
2 Mix the beaten eggs, milk, sugar and grated nutmeg together in a bowl.
3 In another bowl, sift the flour and baking powder together, then add the blueberries. Mix together and then make a well in the centre.
4 Add the egg mixture and mix in gently. Divide the mixture among the paper cases.
5 Bake in the oven for 20–25 minutes until risen and firm on top. Cool the muffins on a wire rack.
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| Homemade Blueberry Muffins |
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