Makes: 14 or 16
2 cups flour (240grams)
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar (150 grams)
75 grams butter melted
½ cup milk (125cc.)
1 teaspoon vanilla essence
1 teaspoon finely shredded lemon peel
1 cup blueberries fresh or frozen
In a bowl, combine the flour, the sugar, the baking powder and the salt.
In a separate bowl, combine the egg, the milk, the vanilla essence, the shredded lemon peel and the melted butter.
Add all at once to dry mixture and stir just until moistened. Batter should be lumpy.
Fold in the fresh or frozen blueberries.
Grease a 12- cup muffin pan and fill the cups 2/3 full.
Bake in a 375ºF/180ºC oven for about 20 minutes or until muffins are lightly browned and a toothpick inserted in center comes out clean.
Cool muffins in pan for 5 minutes, then remove muffins from pan and cool on a wire rack.
Sprinkle over muffins with icing sugar.