Another sort of breakfast, brunch type recipe for you. These Blueberry muffins are the best ones that I have ever made, overflowing with fat blueberries that burst in the oven and fill your kitchen with the most amazing smell. They only take 25 minutes to bake so you could do them first thing in the morning, if you’re a morning person, I can assure you I am not…
250g plain flour
250g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
225g fresh blueberries
Prep: 15 minutes. Cook: 25 minutes
Start by pre heating your oven to 180.c or Gas 4 and grease a muffin tin. I use paper liners but you don’t have to if you grease your tin well, my muffin tin is just ridiculously old.
Mix your flour, baking powder and salt together and put to one side. I sieve it all together to get rid of any impurities in the flour.
Cream your butter and sugar together, this is always easier if your butter is softened first. Keep going until this is light and fluffy and then mix in two beaten eggs.
Add the milk and your flour mixture and mix until combined. I use an electric hand whisk for speed but you can do it by hand if you have the stamina. Stir in the blueberries.
Fill your muffin tin or liners 2/3 of the way full and bake for 25 to 30 minutes. Check your mixture with a skewer, it’s done when it comes out clean.
Blueberry muffins are seriously one of my favourite things to have for breakfast or brunch. I hope you try this recipe, let me know what you think. The socials are on the side 🙂