I love muffins. They are quick and easy to make and cover a whole range of moments when you need something sweet. You can put fruit in them or use wholemeal flour and claim they are a wholesome healthy treat. The other benefit is that the muffin dough doesn’t taste good, so you are never tempted to sample (or over sample) it as you go.
I put these muffins into the wholesome category because they have a generous quantity of blueberries in them, and everyone knows that blueberris are a superfood. This is one of my grandmother’s recipes and they are really good. You know those muffins you get with the sweet crunchy crumbly top? Well this is one of those kinds…
- 3 c flour
- 2 c sugar
- 1 T baking powder
- 225 g butter
- 2 eggs
- 1 c milk
- 1 t vanilla
- 2 T melted butter, extra
- 1 3/4 c blueberries (can use fresh or frozen)
Mix flour, sugar and butter until in crumbs. Put 1 cup of the crumb mixture aside in separate bowl. To other mixture add eggs, milk and vanilla. Mix with wooden spoon til just mixed. Gently add blueberries. Fill muffin cups. Melt butter and pour over set aside crumb mixture. Toss with a fork til mixed. Sprinkle on top of muffin batter. Bake at 170 C for about 18-20 minutes – will be golden brown. Makes 15 good size muffins.