*Blueberry Shortcake Muffins*
Makes 6 large or 12 small muffins
I always have blueberries from summer pickings in the freezer. It only seemed natural to combine them with the leftover shortbread biscuits from Christmas. Sweet, and crunchy moreish good eating.
100g unsalted butter, melted (1/2 cup)
200ml of whole milk (7 fluid ounces)
the finely grated zest of one un-waxed lemon
2 large free range eggs
150g of caster sugar (3/4 cup)
1 tsp vanilla extract
240g plain flour (2 1/2 cups)
2 tsp baking powder
1 pinch salt
125g blueberries (about 1 cup)
about 8 crumbled store bought shortcake (shortbread) cookies
(You want a few crumbs and a few chunks)
Preheat the oven to 180*C/350*F/ gas mark 4 for large muffins, or 200*C/400*F/ gas mark 6 for small muffins. Butter and flour a large muffin tin or a small muffin tin. Set aside.
Melt the butter. Whisk in the milk, lemon zest and vanilla. Beat the eggs and sugar together until pale and fluffy. Whisk together the flour, baking powder and salt. Whisk the butter mixture into the egg mixture until combined. Fold in the flour mixture just to combine. Spoon about a third of this batter into each muffin tin. Sprinkle with 1/3 of the berries and the shortcake crumbs. Repeat twice, ending with berries and shortcakes.
Bake in the centre of the oven for 20 minutes, if large muffins or 12 to 15 minutes for small ones. They should be well risen and lightly golden. The tops should spring back when lightly touched.