Edmonds Blueberry Muffins
Excellent lunchbox fillers!
Simple muffins to whip up for lunches or morning tea snacks.
Ingredients
- 50g butter, softened
- ½ cup brown sugar
- 1 egg
- ¾ cup Edmonds Wholemeal Flour
- ¾ cup Edmonds Standard Grade Flour
- 1 teaspoon Edmonds Baking Powder
- pinch of salt
- ½ teaspoon Edmonds Baking Soda
- ¾ cup milk
- 1 cup fresh or frozen blueberries
Topping
- 2 teaspoons cinnamon
- 1 teaspoon sugar
Method
- Preheat oven to 200°C.
- Cream butter and sugar in a bowl. Beat in egg.
- In a separate bowl, sift wholemeal flour, standard grade flour, baking powder and salt together.
- Dissolve baking soda in the milk.
- Add sifted ingredients alternately with milk to the creamed mixture, mixing just to combine. Gently fold in blueberries.
- Spoon mixture into greased muffin tin and top with a light dusting of the cinnamon and sugar mix.
- Bake at 200°C for 12 to 15 minutes.
