Blueberry muffins
Item 1 of 1
Sally Abé serves up the perfect blueberry muffins recipe – a classic sweet snack that can be whipped up in under an hour. Try to resist tucking into these sweet snacks long enough for them to cool a little after baking.
First published in 2016
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Ingredients
Metric
Imperial
Blueberry muffins
- 350g of self-raising flour
- 60g of caster sugar
- 60g of muscovado sugar
- 3 eggs
- 2 tsp baking powder
- 300g of blueberries
- 140g of butter, melted
- 120ml of milk
- 1 pinch of salt
SAVE RECIPE
Method
1
Preheat the oven to 190°C/gas mark 5. Line a 12 hole muffin tin with paper cases
2
Mix together the flour, sugars, baking powder and salt
3
Mix together the eggs, butter and milk and stir into the dry ingredients
4
Fold through the blueberries then divide the mixture between the cases and sprinkle with demerara sugar. Bake for 18–20 minutes until risen and golden brown
5
Leave to cool slightly on a wire rack before tucking in!
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