Blueberry Muffins
This is a great recipe to batch cook and freeze.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
30g self-raising flour
150g frozen blueberries
350g self-raising flour
150g caster sugar
150g butter at room temperature (this is important)
3 medium eggs
75ml whole milk
Method
Preheat a fan oven to 180°C.
Mix 150g of blueberries with 30g self-raising flour. Set to one side to use later.
Mix together flour and sugar in a large bowl. Using your hands rub the butter into the flour and sugar mixture until you get a breadcrumb-like texture.
Make a well in the centre of the flour mixture. Crack in three eggs and pour in 75ml of milk. Using a fork draw the batter together. No need for a stand mixer for this recipe.
Once you have a batter, stir in the coated blueberries.
Divide into muffin cases and bake in the oven for 20-25 minutes until golden brown on top and cooked through.
