Blueberry Muffins
These delightful blueberry muffins are a perfect treat for a lazy morning or a cozy afternoon. With their tender crumb and bursts of juicy blueberries in every bite, they are sure to become a family favorite. Enjoy them warm with a dollop of creamy double cream for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 110g/4oz plain flour
- 110g/4oz butter
- 65g/2½oz caster sugar
- 2 free-range eggs
- 1½ tsp baking powder
- 125g/4½oz blueberries, or equivalent in frozen blueberries
- pinch nutmeg
- , to serve double cream
Instructions
- Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
- Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
- Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm.
Cook Time
30M
Yield
Makes 8 muffins
Nutrition
- Calories: 214kcal
- Carbohydrate Content: 20.5g
- Fat Content: 13g
- Fiber Content: 1g
- Protein Content: 3.5g
- Saturated Fat Content: 8g
- Sugar Content: 10g
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