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These delicious and easy to make blueberry muffins have been described as 'Heavenly' by people in my life whom I have made them for. The moist and spongy muffins, crammed full with lovely blueberries, are perfect for breakfast, as a gift, or for a yummy snack!
- 200g (5oz) fresh blueberries.
- 100g (4oz) caster sugar.
- 100g (4oz) butter.
- 300g (11oz) self-raising flour.
- 1tsp baking powder.
- 2 large eggs.
- 1tsp vanilla extract.
- 140ml (¼ pint) milk.
First, line a 12 hole muffin tray with paper cases and set aside. Then pre-heat your oven to 160 degrees C. Next, cream the butter and sugar together in a bowl until fluffy. Add the eggs, one at a time and mix thoroughly. Next add the vanilla extract to the milk and stir well, add gradually to the creamed mixture and stir continuously.
Don't worry f the mixture appears to curdle, it will be fine once you add the flour.
Gently fold in the flour and baking powder until the batter becomes thick, then add the blueberries and stir gently until they are evenly distributed.
Next fill the paper cases about two-thirds full and bake for 30 minutes (25 if oven is fan assisted) keep an eye on your muffins and check them after about 20 minutes just in case. Check them by skewering the middle of one muffin, if it comes out clean then they're ready.
Let them cool in the tray's for about ten minutes before taking them out, they should still be warm and will be perfect to eat right away. But they will still be fine if left to cool completely.
Store in an air tight container and they should keep quite well.