The simple blueberry muffin.
Everyone should have a receipe for it in their repertoire.
They don’t take long to make and are easy to make. Unless you over mix the ingredients you can’t really go much wrong with such a straight forward receipe.
And, as you can make them with fresh or frozen blueberries, you can enjoy these muffins all year round, such as now in the cold January when a few summer berries from the freezer can brighten up the dreary days…
For 12 small muffins you’ll need:
- 2 1/2 cups plain flour
- 1 1/2 tsps baking powder
- 1/2 tsp bicarbonate of soda
- 3/4 cup caster sugar
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 sunflower or canola oil
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tsp vanilla extract
Line a 12 hole muffin tin with muffin cases and preheat the oven to gas mark 6.
Sift the flour, baking powder, bicarbonate of soda, caster sugar and salt into a bowl and combine.
In another bowl – or jug – whisk the eggs, buttermilk and oil together and pour them in the flour mix. Mix all ingredients together quickly, ideally with a wooden spoon or fork. Then fold the blueberries in.
Spoon the batter into the muffin cases and bake for about 20 – 25 minutes (toothpick test!).
I love different variations of blueberry muffins!