Blueberry muffins

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

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!
First published in 2016
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After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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