Blueberry Muffins
These delightful muffins are a perfect treat for any time of day. Baking up a batch of these fluffy, fruity delights will fill your kitchen with the irresistible aroma of fresh baking. Whether you choose to enjoy them for breakfast with a hot cup of coffee or as a sweet snack during the day, these homemade muffins are sure to bring a smile to your face.
— Constant Cookbook
Ingredients
- 300g self raising flour (sieved)
- 1 teaspoon baking powder
- 50g butter
- 90g caster sugar
- 2 eggs (lightly beaten)
- 225ml milk
- 1 teaspoon vanilla extract
- 150-200g of fruit (berries can go in whole)/chocolate chips etc
- Muffin cases
- Muffin baking tray
Instructions
- Sieve flower in a bowl, add baking powder, rub in butter with fingers until it resembles fine breadcrumbs
- Stir in sugar and fruit/chocolate chips
- In another bowl, measure out milk, add eggs, add vanilla essence and beat lightly
- Make a well in the middle of the flower bowl and pout in the milky mixture. Fold the flour in all the way around, then stop when the mixture is just combined (don't worry if there are lumps of flour)
- Spoon mixture into muffin cases (fill to around 3/4 of each case)
- Cook for 20 minutes on gas mark 6. The muffins are ready when they are springy on top and a toothpick comes out clean when skewered.
Yield
Makes 12 muffins
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