Berry Muffins

I used to buy these muffins from a shop just around the corner when I was on my coffee break, or for lunch; the recipe is from the “David Wood Food Book”.  How I miss my exquisite lunches and sweets from that shop!  Not exactly nutritious, but one could use half whole wheat flour and half all-purpose flour, or use a Cornell Mixture.  This makes 6-8 muffins.

  • 1 large egg
  • ¼ cup melted butter
  • ¾ tsp vanilla extract
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 – 1 ½ cups blueberries, fresh or frozen OR add berries or fruit of your choosing
  1. Preheat the oven to 350F.  Grease and flour muffin tin, or use paper muffin cups.
  2. In a large bowl, cream together the melted butter and sugar, then beat in the egg and vanilla.
  3. Whisk together the flour, baking powder, and salt.  Add to the butter mixture, along with the milk.  Don’t worry if it’s a bit lumpy.  Add the berries and fold them in gently.
  4. Scoop into the muffin tins; bake in the preheated oven for 25 to 30 minutes, until pale golden brown, and the top springs back when touched.
  5. Niall likes to make a glaze of freshly squeezed lemon juice and sugar for these — half a lemon, with sugar to taste, warm in microwave, then drizzle onto muffin or dip muffin!
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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food, Vegetarian (lacto/ovo)

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