Recipe: American Blueberry Muffins

Never mess with an American classic. Everyone has their own recipe for muffins but we're keeping it simple and all about the blueberries- just the best. Oh and brown sugar over the top just before baking is a must to get that satisfying crunch. Enjoy with a nice cup of coffee.
Ingredients
- 350 g plain flour
- 3 tsp baking powder
- 1 generous pinch salt
- 200 g vanilla caster sugar
- 2 eggs
- 240 ml buttermilk
- 120 ml sunflower oil
- 1 tsp vanilla extract
- 225 g blueberries
- 1 tbsp demerara sugar

Step 1
Preheat The Oven
Preheat an oven to 220ºC. Sit large muffin cases into a muffin tray in preparation for the mixture.

Step 2
Prepare Batter Ingredients
Weigh the flour, baking powder, salt and caster sugar into a bowl, then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl.

Step 3
Mix The Batter
Pour the wet stuff into the dry stuff, then mix gently until fully combined, taking care not to overwork the mixture. *Too much stirring causes chewy muffins. Drop the about ¾ of the blueberries into the batter and mix in.

Step 4
Add Batter To Muffin Cases
Divide the mixture between the muffin cases, making sure they are filled ¾ of the way up. Dot the leftover blueberries on top of the muffins and sprinkle with the brown sugar.

Step 5
Bake
Place them into the oven and immediately turn it down to 180ºC. Bake for 25 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean too.

Step 6
Cool And Serve
Allow to cool in the muffin tins for 10 minutes before lifting onto a wire rack to cool completely before serving. Makes 10