The World’s Greatest Blueberry Muffins

It is always a good time for blueberry muffins. Quick breakfast? Blueberry muffins. Snack on the go? Blueberry muffins. Need something to go with your coffee? Blueberry muffins. Treat after the gym? Blueberry muffins. They are the answers to all life’s questions.

After flicking through a few recipes I thought I’d give them a go. I’d recommend using fresh blueberries, but I used frozen because they’re soooo much cheaper! However, expect your muffins to turn out slightly blue or the blue colour to leak a little, if using frozen ones. If using frozen ones, DO NOT THAW them. Leave them in the freezer until they’re required!

Ingredients

For the muffins..

  • 240g plain flour (plus a little extra for coating the blueberries)
  • 115g slightly salted butter, softened
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 400g blueberries
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 110ml milk (I used long life UHT semi skimmed)
  • 2 heaped tbsp demerara sugar

You also need..

  • 12 muffin cases (not cupcake cases!!!)
  • Non-stick muffin tray
  • Non-stick cooking spray

 

Method

  1. Preheat your oven to 190C/170C fan.
  2. Put the muffin cases in the muffin tin, spraying the tin and liners with non-stick cooking spray.
  3. Combine the flour, baking powder and salt in a medium mixing bowl.
  4. In a separate large mixing bowl, beat the butter and granulated sugar for a few minutes, until light in colour and fluffy.
  5. Add each egg to the sugar/butter mixture one at a time, pouring them down the side of the bowl to prevent air being knocked out. Beat well, whipping air into the mixture.
  6. Add the vanilla and almond extract then beat again.
  7. Sieve in 1/4 of the flour mixture and fold into the mix. Add 1/4 of the milk and mix. Repeat until all flour and milk have been added.
  8. Add your blueberries to a separate bowl and add small amounts of flour, mixing until all blueberries have a light flour coating.
  9. Spoon some of the blueberry-less mixture into each muffin case. Add enough to cover the bottom of each case completely.
  10. Add the blueberries to the remaining mixture and fold in gently. Do not overmix. If using frozen berries, you may have to stir a bit harder as the mix will start to freeze up.
  11. Add the rest of the mix to the muffin cases, patting them down slightly. I found it easiest to use a tablespoon and a teaspoon to do this. My muffin cases were completely full so don’t be alarmed!
  12. Sprinkle the demerara sugar evenly over the top of the muffins, the more the better.
  13. Bake in the oven for 30 minutes then check. I took mine out after around 36 but they could’ve done with slightly longer. They should be golden brown, and a cocktail stick inserted into the centre should come out clean.
  14. Remove from oven and let them cool in the pan for about 5 minutes. Don’t leave any longer than this or the cases will become soggy due to escaping steam.
  15. Place the muffins on a wire rack to cool properly.
  16. Enjoy!

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