We have been very busy the past few weeks with the summer holidays but the other day I managed to scrape some time to make some tasty Blueberry muffins. I used a recipe from the “Hummingbird Bakery” cookbook which also contains my go to recipe for banana bread.
The original recipe is for mixed berry muffins but I just used blueberries in mine.
The recipe makes 10-12 muffins
300g plain flour
155g caster sugar (plus extra for dusting)
1 tbsp baking powder
1/2 tsp bicarb of soda
1/4 tsp salt
250ml whole milk
2 large eggs
1 tsp vanilla essence
85g unsalted butter, melted
100g blueberries (I used fresh but you could use frozen)
12 hole muffin tray and cases
- Pre-heat the oven to 190 degrees and line the tin with muffin cases
- sift together the flour, caster sugar, baking powder and the bicarb of soda, add salt. Pour the milk into a separate jug with the eggs and vanilla essence and mix well.
- Make a well in the centre of the dry ingredients and mixing slowly with an electric mixer pour the milk mixture and continue to beat until combined fully in a smooth batter.
- Pour in the melted butter and beat to combine.
- Stir in the berries by hand making sure they are evenly spaced throughout the mixture
- Spoon the mixture into the muffin cases filling each one two thirds full.
- Sprinkle with sugar
- Bake for 25-30 mins (mine only took 22 minutes so keep an eye on them- they are ready when lightly brown and bounce back when lightly pressed)
- Leave in the tin for a short while then transfer to a wire tray to cool