How long have we been making muffins in New Zealand? 40 years? Not very long. Now they take the place of sponge cakes and scones as the mark of an enthusiastic home baker. They’re quick and easy to prepare, and easy to transport in school lunches, to meetings, or to a morning tea or lunch. And let’s not count the number of muffins made for school fairs and other fundraising activities.
I recall making bran muffins about 1982. My husband thought they were awful and tasted like cardboard. The first muffin recipe book I owned was put out by a support group at National Women’s Hospital in Greenlane, Auckland, which was fundraising for equipment. Lemon and sugar muffins came from that (he thought they tasted like marmalade – not one of his passions) then blueberry muffins – and that was it.
This Blueberry Muffin recipe tastes great and is quick and easy to make. It works well with all varieties of blueberries.
1½ cups milk
1 cup sugar
125g melted butter
3 cups plain flour
4 teaspoons baking powder
2 cups Orchard Gold blueberries
Preheat oven to 200ºC.
Beat eggs, milk sugar and melted butter together in a bowl.
Sift the flour and baking powder into egg mixture. Lightly mix.
Add blueberries and stir to just combine.
Grease or spray muffin tins, or line with muffin liners and spray.
Spoon in the muffin mixture, filling to about ¾ full.
Bake 18-20 minutes for regular size muffins.
Test with a toothpick to check they are cooked.
Remove from the oven and wait 5 minutes before removing to a wire rack to cool.
Dust with icing sugar before serving.