Blueberry Muffins
A recipe from Mieko’s kitchen (dated 1999), with modifications.
Ingredients
- Dry Ingredients
- 240g all purpose flour
- 40g sugar
- 4g (¾ tsp) salt
- ½ tbsp baking powder
- Liquid Ingredients
- 200g milk or oat milk
- 1 egg
- 4 tbsp butter or oil
- Extras
- 90g blueberry, apricot, or raisin
Steps
- If using raisins (or sultanas), soak in brandy overnight, and drain before using (saving off brandy).
- Preheat the oven to 425°F (210°–220°C, Gas Mark 7).
- In a large bowl, stir together flour and baking powder sift once.
- Add fruit to dry ingredients.
- In a separate small bowl, stir together milk, salt, sugar, and egg, then oil or melted and cooled butter. Blend well.
- Stir milk mixture into flour mixture.
- Spoon batter into oiled muffin cups, filling each about ⅔ full. If using brandy-soaked raisins, drizzle some of the brandy over each muffin.
- Bake about 20 minutes or until tops spring back when lightly touched.