Blueberry Muffins

It's summer in Sydney and berries are in season. I bought two punnets of blueberries from the markets to make muffins for my eldest girl. A is a fussy eater, she is not keen on sandwiches for school lunches. Since it's the weekend, I made some muffins for her to take to school tomorrow and maybe afternoon tea as well. C loves muffins, the little one was asking for a muffin immediately after her dinner of fish and chips (which hubby cooked). Here's my blueberry muffin recipe:


125gm butter, softened
3/4 cup caster sugar
2 eggs (at room temperature), lightly beaten
1 teaspoon vanilla extract
2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 punnets of blueberries
chopped walnuts (optional)

Note: I left the walnuts out because A's school has a nut-free policy.

1. Heat the oven to 160C degrees (120C degrees for my oven). Line a 12 muffin tray with baking paper cups.
   
2. Cream butter and sugar together till white and fluffy.
3. Add in lightly beaten eggs and vanilla essence. The mixture might look like curdled eggs but it's fine.
4. Fold in the sifted plain flour, baking powder and salt, alternating with the milk.
5. Mix in the blueberries and nuts.
6. Spoon mixture into the muffin cups.
7. Bake for 25 minutes in the oven. Test with a skewer to see if it is cooked, remove from oven and leave to cool.