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1
Start by preheating your oven to 180°C / 355°F / Gas mark 4
2
Prepare an ordinary size 12 cup muffin tin, and line the cups with 12 standard muffin paper cases.
3
To a large mixing bowl, add the flour, the baking powder, and salt, next add the cubed butter, and rub these ingredients together with your fingers, until your mix resembles coarse bread crumbs.
4
Add the castor sugar, and rub that in too.
5
Time to add the wet ingredients, pour in the milk, eggs, and vanilla extract, using a spatula, blend all the ingredients together, until you have a smooth fairly smooth batter.
6
Do not add the blueberries to the mixture at this point, they would only break up, and turn your batter blue, they need to be added individually, to the batter in the paper cases.
7
Using a teaspoon, add a little of the mixture to the bottom of each muffin case, and place 2 or 3 blueberries on top of the mixture, add another full teaspoon of the mixture, on top of the blueberries, repeat this procedure, until the muffin cases are filled to the top.
8
Once all of your muffins have been built up, get the muffin tray into the preheated oven, and set your timer for 25 minutes.
9
When the time is up, place the muffin tray on a wire rack for 5 minutes, allowing the muffins to settle a while.
10
After the five minutes, take the out of the muffin tray and place the cases onto the wire rack, and allow them to completely cool before having them, with a nice cup of coffee of tea.
11
Enjoy
Method
Ingredients
400g / 14oz Self Raising Flour
(If you use all-Purpose or Plain flour, add an
extra 2tsps of baking powder to the recipe)
250g / 9oz Unsalted butter (cubed)
2 Large eggs (beaten)
120mls Full or half fat milk
170g / 6oz Castor sugar
2g / 1tsp Baking powder
6mls / 1tsp Vanilla extract
4g / ½tsp Salt
300g / 11oz Blueberries
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Top Quality: Silicone Kitchen Spatula:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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