Blueberry Muffins With Duck Eggs


My husband and I love blueberry muffins, so I thought I would share the recipe with you.

Ingredients

  • 8 oz/225g soft margarine
  • 10 oz/275g caster sugar
  • 1 tsp vanilla essence
  • 2 duck eggs – beaten
  • 11 oz/300g self raising flour
  • 8 oz/225g blueberries – washed

Method

  1. Cream the margarine and sugar together.
  2. Beat in the eggs and vanilla essence.
  3. Fold in the flour.
  4. Stir in the blueberries until they are mixed into the mixture without getting mashed up.
  5. Spoon mixture into muffin cases. Fills 12 cases. Or use grease proof paper cut to fit the muffin tray with some excess paper around the edges.
  6. Place in the oven 180-200 degrees for about 30 minutes. Check after 15 minutes that not browning too much on top.
  7. The muffins are ready when golden brown on top and when you place a knife in the muffin the knife comes out clean.
  8. Remove from over and allow to cool a little still in the muffin trays and then place on a cooling rack.


Makes 12 large muffins. Muffins can be eaten as they come or served warm or cold with custard or yoghurt.