I love blueberries, especially in muffins. Maybe I just love muffins more, I don’t know. Anyway, the combination of the cake-like texture and sweet pop of blueberries is irresistible. Better than that, they only take twenty-five minutes or so from batter to breadbasket. One final word of warning, they are not shop made, they do not look shop made, and most important of all they don’t taste shop made.
- 12oz (340g) plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4oz (315g) caster sugar
- 10floz (290ml) milk
- 1 egg, lightly beaten
- 2oz (55g) butter, melted and allowed to cool
- 8oz (225g) blueberries
- Get the oven to 200c/400f/gas 6 and grease 12 muffin tins or use 12 muffin cases on a baking sheet.
- Sift the flour, baking powder, salt and sugar together in a large mixing bowl. Make a well in the centre for the liquid.
- Mix together the milk, egg and butter. Pour the mixture slowly into the well of the bowl, mixing with a wooden spoon and incorporate the flour as you stir. Turn it into a batter but don’t overmix they will become stodgy if you do, and it doesn’t matter if it’s lumpy.
- Mix in the blueberries lightly, so that they don’t break.; and don’t overstir or you will make the batter heavy. Put a spoonful into each case; filling no more than two-thirds of the case.
- Put into the oven for twenty or twenty five minutes, until risen and brown. If you want then about half way through you can sprinkle some sugar over the top and put them back in to make them slighly crunchy.
- Take out and allow to cool on a wire rack.