Best blueberry muffins

Best blueberry muffins

NZ Woman's Weekly 13/10/2011

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Serves 12

Ready in 25 minutes, makes 12 large muffins*4 cups self-raising flour¾ cup sugar2 tsp cinnamon½ tsp grated lemon rind1½ cups buttermilk4 large eggs, lightly beaten50ml vegetable oil2

Ingredients

4 cups Self raising flour
¾ cup Sugar
2 tsp Cinnamon
1 Lemon
1½ cups Buttermilk
4 Eggs
50 ml Vegetable oil
2 cups Blueberries, fresh or frozen
1 tbsp Cinnamon
2 tbsp Sugar

Directions

  1. Place dry ingredients into a large bowl.
  2. Combine wet ingredients(1/2 tsp grated lemon rind) and add with fruit to dry mixture. Mix very gently.
  3. Place in greased muffin pans, topping with a light dusting of cinnamon and sugar. Fan bake at 180°C until a skewer comes out cleanly.

* Allow 15 minutes for mini muffins and 20 minutes for regular-sized muffins. Frozen fruit takes longer to cook.

The lactic acid in buttermilk reacts well with raising agents such as baking powder or self-raising flour, creating an extra-moist, soft result. With just 0.8% fat, buttermilk combined with a little oil makes these muffins light.

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