Makes about 18 muffins
350g self raising flour
70g golden granulated sugar
2 heaped tsp baking powder
3 quarters of a tsp salt
2 large eggs
4 tbsp melted butter
3 quarters of a cup milk 450g fresh blueberries, well-dried
2 muffin tins, the deep type (not fairy cake tins) lined with muffin papers
Wash the blueberries and drain. Sprinkle a tea towel with the flour and roll the blueberries in it. Wrap the now lightly floured berries and leave then in the tea towel for a good 30 minutes or so to dry completely. This is a very important step do not leave out!
Preheat the oven to 210˚C/425˚F/Gas Mark 7. Sift the flour, the sugar, the salt and the baking powder into a large clean mixing bowl. In a separate jug, beat the eggs. Then add the melted butter and then the milk. Quickly stir the liquid ingredients then add them into the dry ingredients, stopping at around10 to15 stirs. Leave the lumps in as too much handling will result in tough muffins. Then add the blueberries which have been previously dusted and dried in the flour and add the orange of lemon rind if you are using it. Quickly fold in the berries. Remember; don’t work the batter too much! Spoon into the prepared muffin tins/papers, allowing the mixture to fill roughly about 2/3 ish of the cup.
Bake in the hot oven for 15 to 25 minutes. Muffins will be a lovely light golden colour when fully cooked. Remove at once from their tins and allow to cool.
If you wish you can give a light dusting of icing or confectioner’s sugar to finish off after the muffins have cooled down otherwise the sugar will melt
