I love blueberry muffins... and this recipe is awesome (from "the muffin book")!
They are especially nice when eaten alongside a cup of Merito Espresso coffee (ahhh... just remembering my best day ever for a moment here).
2 cups self-rising flour
½ cup caster sugar
1 egg, beaten
1 cup milk
¼ cup butter, melted
1 tablespoon grate orange zest
¾ cup fresh or frozen blueberries
Preheat oven to 200°C (400°F/Gas Mark 5). Grease twelve standard muffin cups or line them with baking paper cases.
In a large mixing bowl, sift the flour. Stir through the sugar. Make a well in the centre.
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 batter into prepared pans, filling them two-thirds full. Bake until golden brown, about 15 minutes. Cool in pan for 5 minutes, then transfer to a wire rack.
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