I found myself reaching for fresh blueberries in the fruit and veg shop last week. It’s not something I usually buy but images of blueberry muffins filled my head once I laid eyes on them. I haven’t had a really good blueberry muffin in ages so the next day I made a batch of muffins for Phill and I. We even hand delivered some to Phill’s parents the next day – proof that good blueberry muffins fills you with goodness and generosity!
Seven simple ingredients create the softest, fluffiest muffins which are divine to tuck into whilst still warm from the oven.
This recipe makes 8 muffins.
125g fresh blueberries
110g plain flour
65g caster sugar
1½ tsp baking powder
pinch of nutmeg
What to do:
1. Combine the butter and and sugar together with your hands. Add the eggs and mix all three ingredients together with a fork for approximately three minutes.
2. Add the flour, baking powder, nutmeg to the other mixed ingredients and stir until you have a nice smooth consistency.
3. Refridgerate your mix for at least an hour (Paul Hollywood suggests leaving it overnight but who can wait that long for blueberry muffins?!
4. Heat your oven to 200C/400F/Gas 6.
5. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
6. Bake in the oven for 20 minutes, or until golden on top. Allow to cool before serving.