Blueberry Muffins
As I have mentioned before with all my muffins, whether sweet or savoury, I use the same basic recipe every time and just adapt it to whatever I wish to make e.g White Chocolate with Raspberry – White Chocolate and Raspberry Muffin or Apricot and Stem Ginger Apricot Stem Ginger Muffin or even the savoury bakes:
Roasted Pepper and Feta Muffin
This recipe is suitable for all flour types, including gluten free, and works well when made with milk alternatives.
Happy baking and of course, happy eating, and do have a look at the video before you start baking for guidance on exactly how to make these delicious muffin bakes, and do remember that the method is suitable for all my muffin recipes.
Ingredients
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Dry Bowl:
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500g plain flour- seived
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2 tsp baking powder- heaped
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200g caster sugar - or 185g for less sweet
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Pinch of salt- optional
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Wet Bowl:
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2 eggs
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200g butter- melted
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200ml milk
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1 tsp vanilla paste- or essence
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Fruit
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170g blueberries- 1 punnet and washed
Instructions
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01 Lightly oil muffin tin or use paper cups.
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02 Mix all the DRY ingredients together.
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03 Mix all the WET ingredients together.
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04 Pour the WET into the DRY, add blueberries and fold together very gently, adding a little more milk if mixture is too dry. Do not over mix as this will break the blueberries.
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05 Spoon into tins or paper cups. Bake 20 minutes or until risen and golden brown.
Notes
Always best to lightly oil the muffin tins (coconut or sunflower works a treat) before baking or use a muffin paper case if preferred. If not using paper cups, best to allow these muffins to sit in their tins a few minutes after cooking, so that the fruit stays in the muffins when you turn them out. Store in air tight containers. Also freeze well.
