Blueberry muffins
SERVES
8
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
25
MINUTES
CUISINE
American
COURSE
Baking
Method
Have a muffin tray ready lined with muffin papers.
Preheat the oven at 200°C/400°F/gas mark 4-5.
Sieve the flour, salt, baking powder in a bowl. Stir in the sugar. Rub in the butter until it looks like breadcrumbs.
Combine the beaten egg, vanilla essence and milk and add to the dry mixture.
Combine with a fork to give a wet consistency.
Fold in the blueberries or raspberries gently.
Spoon into the muffin cases.
Bake for 20-25 minutes until well-risen and golden.
Cool on a wire rack and dust with icing sugar.
Ingredients
225g white flour
½ tsp salt
1 level tbsp baking powder
140g caster sugar
85g butter
1 egg
½ tsp vanilla essence
170ml milk
110g blueberries or raspberries
Method
Have a muffin tray ready lined with muffin papers.
Preheat the oven at 200°C/400°F/gas mark 4-5.
Sieve the flour, salt, baking powder in a bowl. Stir in the sugar. Rub in the butter until it looks like breadcrumbs.
Combine the beaten egg, vanilla essence and milk and add to the dry mixture.
Combine with a fork to give a wet consistency.
Fold in the blueberries or raspberries gently.
Spoon into the muffin cases.
Bake for 20-25 minutes until well-risen and golden.
Cool on a wire rack and dust with icing sugar.
