Recipe: American Blueberry Muffins

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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

Comments

viktay

Made mini baked donuts with a couple of adapted recipes (replacing expensive berries with affordable oranges etc) then stacked and stuck them together with Dark Chocolate ganache (flavoured with fresh orange zest).