Who doesn't a Blueberry Muffin? I for one bloody love them. I am not even ashamed to say that I love those massive, over the top ones that you find in certain coffee shop chains on the high street, the ones with the sugary crumble type topping - I really must learn how to make them.
Anyhow, These are just as good as you have made them yourself. I have to freeze them to stop myself eating them all straight from the oven, but then they are perfect to have for breakfast another time. Or anytime really.
PS. don't use your food processor, you need to keep the blueberries in tact so they burst in the oven!
Ingredients. Makes 10, so double up if you have to share...
110g Butter
100g White caster sugar
150ml Milk
2 Eggs
1 tsp Vanilla extract
300g Plain white flour
2 tsp Baking powder
110g Blueberries
Method
1. Preheat oven to 150°C (300°F, gas mark 2). Line a muffin tray with 10 muffin papers.
2. In a large mixing bowl beat together the butter, sugar, eggs, milk and vanilla until light and fluffy.
3. Add the flour and baking powder beating well until smooth in consistency.
4. Stir in the blueberries and spoon the mixture into the prepared muffin cases
5. Bake in a preheated oven for 30-35 minutes until firm to the touch.
6. Allow to cool, remove from the tin and devour.
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