Here’s a recipe that needs no introduction.
Oh. You want an introduction! Well, Blueberry Muffins are a classic and everyone has their own recipe. This is my recipe. There are many like it, but this one is mine. The wonderful thing about blueberry muffins is that the blueberries burst while you bake them and you get lovely pockets of flavour from the juice.
You can also sprinkle the tops of the muffins with a little demerara sugar before putting them in the oven to give them a little bit of a crunch.
Blueberry MuffinsPrint Recipe
- 220g Plain Flour
- 225g Unsalted Butter, softened
- 125g Caster Sugar
- 4 x Eggs
- 3 tsp Baking Powder
- 250g Blueberries
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
Preheat an oven to 200°C (180°C Fan)/400°F/Gas 6.
Place the softened butter and caster sugar into a bowl, and beat them together until light and fluffy.
Beat the eggs in a separate bowl, and then slowly beat them into the butter and sugar, and then continue to beat for around 3 minutes. If the mixture starts to split, add a tablespoon of the flour.
Once the eggs have been beaten into the butter and sugar, add the flour, baking powder, sugar and vanilla extract and beat together until the mixture is fully combined and smooth.
Line a large 12-cup muffin tin each with muffin cases, and divide the batter among them evenly.
Place in the oven for 20 minutes until golden brown. To check that they're cooked through, poke them with a skewer. If the skewer comes out clean, they're done. Leave to cool, and enjoy.