Blueberry muffins

Name: Blueberry muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 100 g unsalted butter, at room temperature; 175 g light brown soft sugar; 2 Waitrose British Blacktail Free Range Eggs large; 150 g soured cream; ½ tsp vanilla bean paste (optional); 250 g plain flour, sifted; 1½ tsp baking powder, sifted; ½ tsp bicarbonate of soda; ¼ tsp sea salt flakes; 2 tbsp whole milk; 130 g frozen blueberries; 1 tbsp demerara sugar

Ruby Bhogal, Bake Off finalist in 2018, says: “The sign of a good bake is wanting seconds; these will have you scrambling for thirds. Think tender sponge dotted with whole blueberries and demerara sugar for crunch. Soured cream helps ensure the muffins turn out extra soft and fluffy. I use frozen blueberries and add them to the muffins after some of the batter has been spooned into the cases. This keeps them whole and ensures you bite into juicy berries in every mouthful. But you could use fresh, too.”

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Vegetarian

Makes12
CourseCake
Prepare30 mins
Cook30 mins
Total time1 hr
Pluscooling

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100g unsalted butter, at room temperature
175g light brown soft sugar
2 Waitrose British Blacktail Free Range Eggs large
150g soured cream
½ tsp vanilla bean paste (optional)
250g plain flour, sifted
1½ tsp baking powder, sifted
½ tsp bicarbonate of soda
¼ tsp sea salt flakes
2 tbsp whole milk
130g frozen blueberries
1 tbsp demerara sugar

Preheat the oven to 180°C, gas mark 4 and line 12 holes of a muffin tin with paper cases. Use a freestanding mixer with a paddle attachment – or a large bowl and an electric hand mixer – to cream the butter and sugar together until light and fluffy (about 5 minutes). Add the eggs, one by one, beating well after each addition. Briefly beat in the soured cream and vanilla bean paste (if using) until combined. Put the flour, baking powder, bicarbonate of soda and salt in a large bowl and use a balloon whisk to combine. Pour the dry ingredients into the wet mixture and carefully fold in with a large metal spoon. Add the milk and stir briefly until smooth.
Spoon ½ of the batter into the cases and smooth out using the back of a spoon. Scatter over ⅔ of the blueberries and lightly press into the batter, then top with the remaining batter and smooth again. Press in the remaining frozen blueberries so there are 2 or 3 on each muffin and sprinkle over the demerara sugar for a crunchy top. Bake for 25-30 minutes until risen and pale golden. Transfer to a wire rack to cool, before serving warm or at room temperature.

Cook’s tip

For the classic ‘muffin top’, use standard cupcake cases rather than the tulip ones we’ve used here. The batter will rise over the top of them to create the distinctive shape.

Typical values per item when made using specific products in recipe