Blueberry muffins

Blueberry muffins What to do with a punnet of blueberries that otherwise might not get eaten? Make old school blueberry muffins in time for breakfast.

These are so quick to make that this morning, having been woken up early by a very loud dawn chorus (ie a loud crow sitting on the window ledge) I knocked these up in just five minutes, put them in the oven while I had a shower and got dressed, and then they were ready for breakfast. Cue two very happy teenagers – a rare thing that early in the morning.

Notes

I read somewhere, sometime ago that if you cover the muffins with a clean , damp (wet slightly then wring out) teatowel while they are cooling the tops stay soft. Unfortunately I never remembered that this morning but it clearly didn’t matter.

Makes about 10 – 12, depending on how generously you portion them out

Equipment

  • Large bowl
  • Large wooden or metal spoon
  • Fork
  • Bun tin and muffin cases

Ingredients

  • Unsalted butter, softened – 110g
  • Golden caster sugar or golden granulated sugar – 130g
  • Milk – 150ml (preferably full fat)
  • Eggs, medium – 2
  • Plain flour – 300g
  • Baking powder – 1 teaspoon
  • Bicarbonate of soda – 1 teaspoon
  • Lemon juice – 1 teaspoon
  • Blueberries – 150g

Method

  1. Put the oven on to 160C fan / 170C conventional
  2. Prepare a bun tin with muffin cases
  3. Cream the butter and sugar
  4. Mix in all the other ingredients lightly (don’t over work the mix), except the blueberries
  5. Squash a few of the blueberries with a fork (about a third) and then fold them in toomuffinMix
  6. Spoon out the mix into each case – a large dessert spoon in each
  7. Place the whole bun tray in the oven, on the middle shelf
  8. Bake for 25 – 30 mins until they are lightly golden

muffins2

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