TCIF: Blueberry Muffins

Mimi ON May 27, 2011 AT 11:56 am

Blueberry Muffins

Blueberry Muffins

By Sarah Adams

I cannot believe I have been writing this column for over a year and I still have not included a muffin recipe! Well here it is folks and it will have been worth the wait! Eat them fresh or slightly re-heat them and have them with some vanilla ice cream. But the most delicious piece of advice I can give you is to eat them straight out of the oven!!! YUM!

What you'll need

What you'll need

Makes 10
255g plain flour
125g caster sugar
½ teaspoon salt
¼ teaspoon nutmeg
100g milk
100g cream
100g melted butter
1 teaspoon vanilla
2 eggs
125g blueberries

Pre-heat your oven to gas5 / 200˚C and have a muffin tin ready with cases in it.

Place in the tin and put a few blueberries on top

Place in the tin and put a few blueberries on top

Place all of the dry ingredients into a bowl and stir together.

Place the melted butter, milk, cream eggs and vanilla into a bowl and beat together

Now pour the liquids into the dry and stir together but only until it is just combined. Then add half of the blueberries to the mixture and fold through.

Spoon the mixture into your cases so they are ¾ full and drop the extra blueberries on top.

Bake in the oven for about 25 minutes and then leave in the tin for 10 mins before taking them out and cooling on a rack.

Pro Tip: Do not over mix your batter, the less the better and the fluffier your muffins will be!

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