2 cups all-purpose flour – sifted
¾ cup sugar
5 tablespoons – butter – melted
1 tablespoon baking powder
½ cup milk
1 teaspoon vanilla
For the Blueberries:
1 inch piece of fresh ginger – grated
Zest of ½ lemon
1 tablespoon of lemon juice
1 tsp. brown sugar
1 cup frozen blueberries
Preheat Oven 350 degrees:
In a bowl sift together the flour, sugar and baking powder.
In a separate bowl combine the eggs, milk, vanilla and melted butter.
In a mixing bowl combine the blueberries, lemon zest, lemon juice, brown sugar and ginger. Give this a toss and add it to the dry ingredients.
Add the liquid to the dry ingredients. Mix very lightly.
Fill buttered tins about two-thirds full.
Bake 20-25 minutes or until nicely browned and full.
These muffins are moist and delicious.