Tailor-made crafts to help value your memories and experiences whilst treasuring the lovely parts of everyday life…
Had too much chocolate this easter? Want to top up on 1 of your 5 day? Why not try these blueberry muffins :)I have them for breakfast and feel they are a great way of easing back into fruit after the long sugar rush! Enjoy!
Makes 12 muffins110 g blueberries 150 g plain flour ½ tablespoon baking powder ¼ teaspoon salt 1 large egg 50 g butter, melted & cooled 110 ml milk 40 g caster sugar ½ teaspoon vanilla extract Preheat oven gas mark 6, 200 CSift the flour, baking powder & salt into a large bowl.
In a separate bowl, mix together the egg, sugar, milk, melted butter & vanilla extract.
Return the dry ingredients to the sieve & sift them straight on to the egg mixture (this double sifting is essential because there won’t be much mixing going on).
Use a large spoon to fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Don’t be tempted to beat or stir, and don’t worry if it doesn’t look too good, less mixing keeps the muffins light.
Fold in the blueberries quickly, making sure not to stir too much.
Line a muffin tin with paper cases and spoon in the mix. Bake on a high shelf of the oven for 20-30 minutes, until well risen and brown. Let me know what you think!