Blueberry breakfast muffins
Perfect for having with a hot cup of tea, just the way Grandma used to like it. Or one on the side for breakfast, or in a lunch box - this is a most versatile little muffin!
12- 15 mins
Carla’s Sweet Spice (for topping)
1 tsp Carla’s Cinnamon
2 cups plain flour
4 tsp baking powder
½ tsp salt
½ cup sugar
1 cup milk
350g blueberries (approx. 1 ½ cups)
Preheat oven to 220 degrees.
Sieve all dry ingredients into a large bowl.
Melt butter, then add milk and egg and beat to mix thoroughly. Its best to wait until the melted butter has cooled slightly before adding the milk and egg.
Then fold the wet mixture into the dry mixture along with the blueberries. Do this very gently so the berries hold their shape and aren’t squished.
Divide the mixture into cases and sprinkle generously with Carla’s sweet spice.
Bake for 12-15 minutes until golden and a skewer comes out with just a few moist crumbs attached.