Thursday, September 29, 2011

Blueberry Muffins


  • 300 g self-raising flour
  • 1 tsp baking powder
  • 50 g butter
  • 80 g caster sugar
  • 200 g blueberries
  • 2 eggs, lightly beaten
  • 225 ml fresh milk
  • 1 tsp vanilla essence

  1. Preheat oven to 200 C. Grease a standard 12 cup muffin tin or line the cups with paper muffin cases.
  2. Mix the flour and baking powder in a large bowl. Rub the butter into the flour mix until the mixture resembles fine breadcrumbs. Stir in the sugar and the blueberries into the mixture.
  3. In a separate bowl or jug, mix together the milk, eggs and vanilla essence. Pour the egg mixture all at once into the dry ingredients and mix briefly until just combined.
  4. Spoon the batter into the prepared muffin cups. Bake in the preheated oven for about 20 minutes or until golden (test with a skewer, when a skewer inserted into the centre comes out clean, the muffins are done).
  5. Allow to cool for 10 minutes, the turn out onto a wire rack. These are delicious both warm and cold.

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