Blueberry Muffins

Written By Fee Saxby

Ingredients

  • 300 grams self-raising flour

  • 150 grams caster sugar

  • 0.3 teaspoons salt

  • 125 grams unsalted butter, melted and cooled

  • 250 milliliters milk

  • 2 large eggs (59 g)

  • 1 teaspoons vanilla extract

  • 200 grams blueberries, fresh or frozen

  • 1 tablespoons raw or demerara sugar, for topping

Steps

1

Preheat and prep: Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole muffin tin (⅓ cup / 80 ml holes) or line with paper cases.

2

Mix dry ingredients: Sift 300 grams self-raising flour into a large bowl, then stir in 150 grams caster sugar and 0.3 teaspoons salt. Make a well in the centre.

3

Mix wet ingredients: In a jug, whisk together 125 grams unsalted butter, melted and cooled, 250 milliliters milk, 2 large eggs (59 g) and 1 teaspoons vanilla extract until combined.

4

Combine: Pour the wet mixture into the well and stir gently with a large metal spoon until just combined. The batter should still be lumpy; overmixing makes muffins tough.

5

Fold in blueberries: Gently fold through 200 grams blueberries, fresh or frozen. If you're using frozen berries, add them straight from the freezer so they don't bleed into the batter.

6

Fill and top: Spoon the batter evenly into the tin, filling each hole about three-quarters full. Sprinkle the tops with 1 tablespoons raw or demerara sugar, for topping.

7

Bake: Bake for 20–21 minutes 21:00, until golden and a skewer inserted into the centre comes out clean. Frozen berries may need an extra 2–3 minutes.

8

Cool: Stand in the tin for 5 minutes 05:00, then turn out onto a wire rack to cool.

Fee Saxby
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Blueberry Coulis