At a loss as to what I felt like for breakfast one Sunday morning, I whipped up these blueberry muffins from a new faithful book, The Muffin Bible published by Penguin. Sweet, light and with deliciously soft spots of blueberry dotted through them, they were the perfect start to the day. A very speedy recipe.
2 cups plain flour
1 tblsp baking powder
2 tsp custard powder
1 cup sugar
3/4 cup blueberries (I imagine it means fresh – I used frozen)
3/4 cup milk
3/4 cup oil
Preheat the oven to 190C.
Sift the flour, baking powder and custard powder into a large bowl. Add the sugar and blueberries (if using fresh – if frozen, reserve til last).
In a separate bowl, whisk together the eggs, milk and oil. Add the egg mixture to the dry mix (along with blueberries if using frozen) and stir gently until just combined. Spoon into a muffin tin, and bake for about 15 to 20 minutes.
The recipe suggests you serve dusted with icing sugar, but not if you’re having them for breakfast! I would recommend a cup of coffee as an accompaniment instead.