Blueberry Muffins

Ingredients

• 325g (11oz) plain flour
• 2tsp baking powder
• ½tsp bicarbonate of soda
• 185g (6oz) unrefined caster sugar
• 300ml (10fl oz) buttermilk
• 2 eggs, lightly beaten
• 1tsp vanilla essence
• 125g (4oz) unsalted butter, melted
• 200g (6½oz) fresh or frozen blueberries
• 2tbsp demerara sugar

Method

1. Heat the oven to 190°C (gas mark 4). Grease a 12-case muffin tin or line with paper cases.
2. Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a large bowl.
3. In a separate bowl, whisk the buttermilk, eggs, vanilla essence and melted butter together. Pour the egg mixture into the flour mixture and stir until just combined. Don't over-mix; the batter should not be smooth. Fold through the berries.
4. Divide the mixture evenly between the cups and sprinkle the tops with demerara sugar. Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before turning out on to a wire rack.

Related Items Food