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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.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Makes: 18


    • 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


    1. Preheat the oven to 180°C/gas mark 4 and put 18 standard-sized paper cake cases into muffin tins.
    2. 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.
    3. Pour the wet ingredients into the dry and stir until just combined, then gently fold in the blueberries, using just a few strokes.
    4. Spoon into the cake cases and bake for 25-30 minutes until golden and firm. Transfer to a cooling rack. Eat slightly warm.

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