The moisture from the blueberries and the soft muffins with a lovely brown crust are such a delightful reward anytime of the day. Taste yum when warm.

BLUEBERRY MUFFINS

Active ingredients

15-20 fresh blueberries + for topping
1 cup castor sugar
1 cup butter
3 eggs
1 tsp vanilla essence
1 cup + 1 tbsp improved flour (maida).
1 tsp baking powder.

Approach.

1. Preheat the oven at 180ºC.
2. Take the sugar in a large bowl, add butter and beat the mix with the assistance of an electrical beater till light and fluffy.
3. Break in the eggs one at a time and continue to beat till the mix is well integrated. Add vanilla essence and beat well.
4. Sort 1 cup improved flour, baking powder directly into the butter-sugar mixture.
5. Take the blueberries in a small bowl, include staying refined flour and mix well. Include this into the butter-sugar mix as well. Carefully fold in till well integrated.
6. Transfer the mix into individual lined muffin moulds, top with a few blueberries and position it in the preheated oven and bake for 30-35 minutes.
7. Bring the muffin out of the oven and allow to cool totally.
8. Serve.

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