Blueberry muffins

20 servings Prep: 15 mins, Cooking: 30 mins
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A firm brunch-time favourite.

By Food24 November 03 2009
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Ingredients (12)

750.00 ml flour — cake
25.00 ml Robertson's baking powder
5.00 ml salt
60.00 ml sugar
50.00 g butter
3.00 eggs
375.00 ml milk
375.00 ml blueberries — fresh or frozen
25.00 g sugar cubes — crushed
25.00 g almonds — flaked
0.00 brown sugar — soft
0.00 cinnamon — ground
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Preheat the oven to 180C. Line 20 muffin tin hollows with paper cups.
In a mixing bowl, sift together the flour, baking powder and salt.
Stir in the sugar.
Make a well in the centre of the flour mixture. Melt the butter.
Lightly whisk together the eggs and milk and mix with the melted butter.
Pour the egg mixture into the well, then add the blueberries.
Mix lightly until just blended.
Fill the paper cups three quarters of the way with the batter.
Sprinkle half the muffins with the crushed sugar cubes and flaked almonds and the other half with soft brown sugar and cinnamon.
Bake for 25 to 30 minutes or until golden brown and done.

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