Easy Blueberry Muffins for Breakfast & Tea

Servings: 12 muffins

Ingredients:
3/4 cup (170g) granulated or bakers sugar
1 medium egg
3/4 cup (190ml) full fat milk
1/4 cup (70g) melted butter, cooled
2 & 1/4 cup (270g) plain flour
2 & 1/2 tsp baking soda
3/4 cup (120g) blueberries
Confectioners sugar for dusting

Directions:
1 Pre-heat oven to 340°F (170°C). In a mixing bowl combine the sugar, egg, and full fat milk, and whisk.

2 To this mixture, slowly add the cooled melted butter, while whisking constantly. The mixture should begin to thicken and emulsify.

3 Add the flour and the baking soda, and whisk thoroughly until there are no lumps.

4 Finally, fold in a 1/2 cup of blueberries into the mixture. Fill a muffin tray with 12 muffin cases and spoon the mixture evenly into these cases, taking care not to spill too much over the edges. If there is mixture on the sides of the muffin cases, remove with a little piece of kitchen paper, as it will burn in the oven. Top the filled muffins with the remaining 1/4 cup of blueberries.

5 Place the tray into the oven for 15-20 minutes, or until a knife or skewer can be pushed into the muffin and removed cleanly. Allow to cool, and serve by dusting with a little confectioners sugar.