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.
- 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
PREHEAT THE OVEN
Preheat an oven to 220ºC.
Sit large muffin cases into a muffin tray in preparation for the mixture.
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.
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.
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.
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.
COOL AND SERVE
Allow to cool in the muffin tins for 10 minutes before lifting onto a wire rack to cool completely before serving.
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