Summer seems to have finally arrived in England yay! Therefore, when my mum had some blueberries she needed using up I suggested whipping up some classic blueberry muffins with a summer twist to them. The recipe I will be sharing with you today is based on various recipes I found online. The hint of lime gives a different refreshing spin to these muffins and makes them perfect for warmer days. Next time I try this recipe I would like to add a bit more mixture to each case to make them giant muffins which rise a little over the cases. This recipe makes 10 muffins.
* 110g self raising flour
* 110g margarine
* 65g caster sugar
* 2 eggs
* Punnet of fresh blueberries (or equivalent of frozen)
* Zest of 2 limes
* 1/4 teaspoon of cinnamon
* Brown sugar
* Brown sugar
* Preheat the oven to 200 degrees and either grease your muffin tin or line with paper cases.
* Zest the limes, being careful to not zest off the white pith. Add the zest to the sugar and rub together with clean fingers until it starts to resemble the texture of wet sand.
* Cream together the zesty sugar and margarine until pale.
* Slowly add the eggs, beating after each addition.
* Mix together the flour and cinnamon then beat in slowly to the mixture.
* Stir in the blueberries until evenly distributed through the mixture.
* Using a spoon, carefully distribute the mixture into your tin or cases in equal amounts and top with a sprinkling of brown sugar.
* Cook for 20 minutes until risen and golden brown. Leave to cool in the tin for a few minutes to keep their shape, then transfer to a wire rack.