Treat yourself to a delicious Blueberry Muffin with this recipe
625 ml (2½ C) cake flour
15 ml (1 T) baking powder
5 ml (1 t) salt
250 ml (1 C) sugar
375 ml (1 ½ C) fresh blueberries
125 ml (½ C) butter, melted
250 ml (1 C) buttermilk
15 ml (1 T) vanilla essence
65 ml (¼ C) white sugar
15 ml (1 T) cake flour
10 ml (2 t) butter
Sift the flour, baking powder and salt into a medium mixing bowl.
Add the sugar.
Add the blueberries and toss to coat.
Mix together the melted butter, eggs, buttermilk and vanilla essence.
Add the buttermilk mix to the flour and stir until just combined.
Divide the muffin mix into twelve muffin pans lined with muffin paper wrappers.
To make the streusel, mix together the sugar, flour and cinnamon.
Rub in the butter until the mixture resembles breadcrumbs.
Sprinkle the streusel on the tops of the muffins.
Bake the muffins in an oven preheated to 180˚C for 25 minutes or until the muffins are well risen and firm to the touch.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor