Blueberry Breakfast Muffins
Best served warm, these muffins are wonderful for breakfast. Don’t expect them to be sweet like a cake as they are more like scones in texture.
Makes 12 muffins
- 300g (10oz) plain flour
- 1 tbsp baking powder
- 75g (3oz) caster sugar
- Grated rind of 1 lemon
- 2 eggs
- 225 ml (8fl oz) milk
- 100g (4oz) butter, melted and left to cool
- 1 tsp vanilla extract
- 225g (8oz) fresh blueberries
- A little Demerara sugar, for sprinkling (optional)
You will need a 12-hole muffin tin, greased or lined with paper cases.
Measure the flour, baking powder, sugar and grated lemon rind into a mixing bowl and stir briefly. Mix together the eggs, milk, butter and vanilla extract and then add these to the dry ingredients. Mix together the ingredients with a wooden spoon or spatula, but don’t over mix.
Gently stir in the blueberries and spoon the mixture into the muffin cases or tins, filling almost to the top. Sprinkle each muffin with a little Demerara sugar, if using.
2 Oven AGA: Slide the tin onto the grid shelf on the floor of the Roasting Oven with the cold plain shelf on the second set of runners. Bake for 20-25 minutes, until well risen and golden brown.
3 and 4 Oven AGA: Slide the tin onto the grid shelf on the floor of the Baking Oven and bake for 20-25 minutes. If the muffins are getting too brown, slide the cold plain shelf onto the second set of runners.
Conventional Cooking: Bake in a preheated oven (200C/400F, 180C for a fan assisted oven or Gas mark 6) for 20-25 minutes.
Allow the muffins to cool slightly in the tray and then lift out and serve warm. If you have made them ahead and want to reheat them, pop them into the Simmering Oven for a few minutes until warm.
Tip: Paper muffin cases are available from all good supermarkets or kitchen shops. Be sure to buy muffin cases as these are deeper than bun cases – they are not essential, but they do make life easier when extracting the muffins from the tins!
From Secrets of AGA Cakes by Lucy Young.