Classic - Blueberry muffins

I am embarassed to admit that I have never bought/baked with fresh blueberries before. I hardly even see them as I normally frequent NTUC Fairprice for my groceries, especially children's milk and diapers. I was surprised to see them at a neighbourhood NTUC Fairprice, so I bought the last little punnet.

I scoured the internet for blueberry related recipes and boy, there were many! Too many to decide what to choose. I finally decided to do the classic blueberry muffin, with recipe from the book '500 cupcakes and muffins' by Fregal Connolly. Had had this book for ages already, but have not tried a single recipe in there. *guilty*

Here's how my blueberry muffins turned out.

I love how the blueberries burst under the high heat and colour the mufins.

They were delicious! This recipe uses quite a lot of milk and I love that milky taste. It is also soft and moist. I ate two when it was fresh out of the oven (well, I am a big eater now... trained during confinement, now must try to suppress appetite). My children each had one.

Ingredients (makes a dozen)
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125g caster sugar
1 tbsp grated lemon zest
265g plain flour
1 tbsp baking powder
2 lightly beaten eggs
225ml milk
115g unsalted butter, melted
1 tsp vanilla essense
225g fresh or thawed frozen blueberries

Steps
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1. Preheat oven to 200 degree celcius
2. In medium bowl, stir sugar, lemon zest, flour and baking powder with a spoon
3. In a large bowl, beat the eggs, milk, butter and vanilla with an electric whisk until smooth, about 1 minute.
4. Add the dry ingredients and stir until the blueberries are just combined. Do NOT over-mix
5. Spoon the batter into muffin cases
6. Bake in the oven for 20 minutes

It can be stored in an airtight container for up to 2 days, or freeze for up to 3 months.