Blueberry Muffins
Ingredients
110g (3 3/4oz) butter
65g (2 1/2oz) caster sugar
2 medium eggs, beaten
110g (3 3/4oz) plain flour
1 1/2 tsp baking powder
100g (3 1/2oz) blueberries
65g (2 1/2oz) caster sugar
2 medium eggs, beaten
110g (3 3/4oz) plain flour
1 1/2 tsp baking powder
100g (3 1/2oz) blueberries
Cooking Instructions
Line a 12-hole muffin tray with paper cases.
Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Slowly add the beaten eggs, whisking constantly, until fully incorporated. Sift in the flour and baking powder, mix well, then carefully fold in the blueberries. Cover and chill for at least 1 hour.
When ready to bake, preheat the oven to gas 5, 190°C, fan 170°C. Spoon the chilled batter evenly into the muffin cases and bake for 18-22 minutes, until golden and risen.
Remove and allow to cool a little before turning out onto a wire rack. Remove the paper cases and serve warm or cold.
Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Slowly add the beaten eggs, whisking constantly, until fully incorporated. Sift in the flour and baking powder, mix well, then carefully fold in the blueberries. Cover and chill for at least 1 hour.
When ready to bake, preheat the oven to gas 5, 190°C, fan 170°C. Spoon the chilled batter evenly into the muffin cases and bake for 18-22 minutes, until golden and risen.
Remove and allow to cool a little before turning out onto a wire rack. Remove the paper cases and serve warm or cold.
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