Blueberry Muffins are my favourite kind of muffins. Often overlooked by more exciting variations, the humble blueberry variety are welcome at any time of day and seem to have magical restorative powers. They make a great on-the-go breakfast and are the perfect accompaniment to a coffee break, and are so easy to put together, you really have no excuse not to have a batch ready for when you need them!
2 cups plain flour
3/4 cup caster sugar
1/2 a block butter
1 cup milk (almond milk works nicely)
1 tin of blueberries/1 cup of fresh blueberries
2 teaspoons baking powder
1 teaspoon vanilla extract
1) Preheat the oven to 200oC
2) In a large bowl, mix together the dry ingredients.
3) In a microwavable container, melt the butter in the microwave for about 30 seconds until just soft.
4) In a large jug, gently beat the eggs into the milk, then add the vanilla extract, and then the melted butter.
5) Gently fold the wet ingredients into the dry ingredients. Try not to overmix to keep the muffins light and fluffy.
6) Drain the blueberries if tinned or wash if fresh, and gently fold into the mix.
7) Line a muffin tin with cases and fill each case 3/4 full with mix. An old fashioned ice cream scoop works well as a measure for this.
8) Bake for 15-20 minutes, or until the muffins are golden brown.
This is a bit of a cheat post as it’s my go-to recipe and so one I’ve used many times. You might remember it from my old blog, and if so it’s just the same one, just a little tidier.
This batch is actually looking a little flat due to a baking powder mix up so yours will probably look better than mine. Generally, it’s better if you remember to put the baking powder in.
It’s one of my favourite recipes to make as well as eat as it’s just so easy. You throw it all together and 20 mins later you have muffins. Magic!
What’s your favourite kind of muffin? Please do send me a picture if you give these a go, I’d love to see!