Blueberry muffins

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Difficulty: Easy

Time: 20 minutes plus 25 minutes baking

Serves: 12

 

Ingredients

100g (1/2 cup) butter, softened
100g (1/2 cup) caster sugar
2 eggs
250ml milk
250g (2 cups) self raising flour
1 tsp baking powder
200g blueberries

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Before we had kids I used to make blueberry muffins all the time, but blueberries don’t seem to stay in our house for long enough anymore to be baked into anything! Unusually we had some going soft in the fridge so I thought it was about time to make some again.

Blueberry muffins are one of my favourite bakes, they are light, fluffy and with the addition of fruit not too sweet. These are great for kids to make if they like mixing and measuring. And if you make too many, simply pop them in the freezer.

Method

Preheat the oven to 180C/170C Fan/350F

Grease or line your muffin tin with cases.
Mix the wet ingredients

Measure the butter (100g) and sugar (100g) and add them to a mixing bowl or freestanding mixer. Beat them together until the mixture is well combined and fluffy.

Add the eggs, one at time, beating well between each addition.

Add the milk (250ml) and give everything one last mix.

Measure the dry ingredients

Measure the flour (250g), baking powder (1 tsp), and fruit (200g) into a separate mixing bowl. Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.

Mix everything together

Add the dry ingredients to the wet and get your kids to stir everything together with a wooden spoon. Don’t overmix at this point – it’s ok if the mixture is a little lumpy, just make sure the flour is stirred in and not hiding at the bottom.

Make the blueberry muffins

Spoon the muffin mixture into the muffin tin, dividing it equally among the cases. Kids are very able to help with this point, just help them to make sure there is roughly the same amount of mixture in each muffin (and expect a little mess).

If possible ensure the fruit is evenly divided among the muffins, so you some don’t end up all fruit and some without.

Bake the muffins

Bake the muffins in the oven for 25-30 minutes. They’re ready when they’ve risen, turned golden and a skewer inserted into the middle comes out clean.

Remove from the oven and leave to cool for a few minutes. Remove the blueberry muffins from tin and put on a wire rack until they are totally cool.

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