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Blueberry Muffins
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Blueberry Muffins
These light, golden muffins are very easy to make and bake - you could easily knock up a batch for a weekend breakfast or brunch. Serve them still slightly warm - they don't keep well.
- Preparation time: 20 minutes
- Cooking time: 25 minutes to 30 minutes
-
Total time:
45 minutes
to 50 minutes
Makes: 18
Ingredients
- 250g plain white flour
- 2 heaped tsp baking powder
- Pinch of salt
- 150g caster sugar
- 1 medium egg, beaten
- 1 x 284ml carton buttermilk
- 80g butter, melted
- 125g blueberries
Method
- Preheat the oven to 180°C/gas mark 4 and put 18 standard-sized paper cake cases into muffin tins.
- Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a large jug, mix the egg, buttermilk and butter.
- Pour the wet ingredients into the dry and stir until just combined, then gently fold in the blueberries, using just a few strokes.
- Spoon into the cake cases and bake for 25-30 minutes until golden and firm. Transfer to a cooling rack. Eat slightly warm.
Comments
This recipe was first published in July 2002.
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