When I’m in the mood to do a bit of baking and I’m craving something sweet, I always grab the muffin tin out of the cupboard and get started on making a batch of the fluffiest blueberry muffins. The recipe I’m going to take you through is super easy and you come out with the most deeeeelicious muffins that you won’t want to share any of them. Also, with them stuffed full of blueberries, they’re healthy! Right?
Ingredients:
- 125g of unsalted softened butter
- Two large eggs
- 125ml of milk
- 225g of plain flour
- One tsp of vanilla extract
- 175g of granulated sugar (and extra for sprinkling)
- Two teaspoons of baking powder
- Pinch of salt
- 300g of fresh blueberries
This recipe makes 12 blueberry muffins.
Start by pre-heating your oven to 190°c (375°f) gas mark 5 and line a 12-hole muffin tin with your favourite paper cases. (Use parchment for your muffin cases if you want yours to look at bit more ‘rustic’. Simply cut out square pieces measured at five inches and press them around the moulds in the muffin tin to form cups).
Thoroughly mix together your butter, eggs, milk and vanilla extract together in a large bowl. In another bowl, mix together your flour, sugar, baking powder and salt. Add the wet ingredients to the dry ingredients, stir to combine and start folding in your blueberries.
Now, this is the part where you need to restrain yourself from eating raw batter and instead, divide the mixture between the paper cases and top them off with a sprinkling of sugar. Bake in the oven for 25 – 30 minutes. They should end up looking golden brown and when you stick a knife through the middle, it comes out clean.
These bad boys are seriously yummy and even better warm (The microwave is the best invention for warming one up for breakfast!), so before you start losing them to your friends and family, hide at least half for yourself because just one isn’t going to cut it.
Thank you so much for reading! If you do give these a try, let me know what you think of them.
Sarah x
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