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This recipe comes from one of my cookbooks; Muffins and Smoothies by Cheryl Lindblad.


Ingredients:

450 ml Flour
125 ml Sugar
½ teaspoon baking powder
1 Egg
250 ml Milk (preferably half soured whole milk and half milk)
125 gram Melted unsalted butter (Let it cool a little before you use it)
125 gram Blueberries (preferably fresh, but I used frozen ones) + 25 ml Flour


Instructions:

Mix the berries with the 25 ml of flour in a plastic bag and put it a side.

Mix the remaining dry ingredients in a large bowl.

Whisk egg, milk and butter together in another bowl. Make a hollow in the middle of the dry ingredients and add the egg-mixture.

Add the berries to the batter and mix carefully, so the ingredients are only just blend.

Spoon the batter into muffin molds.


Bake at 175ºC in a preheated oven for about 25 minutes.

Allergy warning – recipe contains dairy products