Blueberry and Orange Muffins

The weather has been slightly cooler today so I thought I’d take advantage and do some baking (a hot kitchen is not always a pleasant place to be during summer). My local store had organic blueberries on special offer, I love a bargain and blueberries are a favourite in my home. I decided to make a batch of muffins, which my hubby adores at any time of the day! This particular recipe combines the blueberries with orange zest adding a welcome orangey zing, perfect for a summer breakfast, mid-morning snack, lunch dessert, mid-afternoon snack, evening snack and midnight feast snack.....see I told you hubby will eat them at any time, any place! (And then he moans about his expanding waist line...lol).

Blueberry and Orange Muffins

Makes 12 standard muffins

Ingredients

2 cups (10 oz/315g self-raising flour

1/2 cup (4 oz/125g) superfine (caster) sugar

1 egg, beaten

1 cup (8 fl oz/250ml) milk

1/4 cup (2 oz/60g) butter, melted

1 tablespoon grated orange zest

3/4 cup (6 oz/185g) fresh or frozen blueberries

Preheat the oven to 400oF (200oc/180oC fan/gas mark 5). Grease 12 standard muffin cups or line them with parchment (baking) paper cases. In a large mixing bowl, sift the flour. Stir through the sugar. Make a well in the center. In another bowl, stir together the egg, milk and butter. Add all at once to the flour mixture along with the orange zest and blueberries. Stir until just moistened (the mixture should be lumpy). Spoon the batter into prepared pans, filling them two-thirds full. Bake until golden brown, about 15-20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.