Although these fruity muffins are usually served for breakfast in the United States, they make a welcome addition to the tea table served piping hot, split and buttered.
4 oz. plus
1 tablespoon melted butter
14 oz. plus
1 tablespoon flour
1 ½ teaspoons salt
6 oz. sugar
4 teaspoons baking powder
10 fl. oz. milk
10 oz. fresh blueberries, hulled, washed and drained
Preheat the oven to very hot 450 °F (Gas Mark 8, 230°C). Using a pastry brush, grease the muffin tins (the smaller the tins are, the better) with 1 tablespoon butter and lightly sprinkle them with 1 table-spoon of flour. Tip and rotate the tins to distribute the flour evenly and shake out the excess. Set aside.
In a medium-sized mixing bowl, sift together the flour, salt, sugar and baking powder.
In another bowl, beat the eggs with a wire whisk until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the melted butter and milk to the egg mixture and stir with a wooden spoon.
Stir the egg mixture into the flour, as quickly as possible. Do not over-mix -the ingredients should be just combined.
Toss the blueberries in a little flour to prevent them from sinking to the bottom of the muffins, and fold them into the batter.
Spoon the blueberry batter into the greased, floured muffin tins and bake for about 15 minutes, or until a skewer in- serted into a muffin comes out clean. If you use very small muffin tins, they will be done in about 8 minutes.
Remove the muffins from the oven. Cool in the tins for about 4 minutes and then turn them out on to a plate and serve immediately.