I have never really been much of a blueberry muffin fan, despite my dad being a clear enthusiast for them. I decided to make some blueberry muffins one weekend afternoon though as my boyfriend likes them. So there I was reluctantly biting into a warm, fresh out of the oven muffin unknowingly about to have my whole perspective of blueberry muffins altered. This recipe, by Annabelle Langbein is absolutely amazing, and finishes with a crispy, sugar-crusted outer casing, and soft consistency with swirls of blueberry blues and buttery yellows.
- 1 1/2 c self raising flour
- 3/4 c brown sugar
- 3/4 c blueberries
- pinch cinnamon
- 3/4 c chocolate chips
- 1 egg, beaten
- 100 g butter, melted
- 3/4 c warmed milk
- 1 t lemon zest
- Raw sugar
- Preheat oven to 180°C and put muffin cases in a muffin tray.
- Combine the flour, cinnamon, brown sugar and chocolate chips in a large bowl, then gently stir in the blueberries.
- In a small bowl mix the egg, warmed milk, butter and lemon zest then fold into the dry mixture using a spatula.
- Spoon the mixture into the prepared muffin cases, sprinkle on raw sugar and bake for 15-20 minutes or until crispy and a skewer comes out clean.
*Eating warm is always best or cold for a work, or on the go snack.