I've not done one of these posts for a while. But I love baking. As my weekends are very much time for relaxing and not raising my blood pressure levels, the one thing I love to do is bake on a Sunday Afternoon. I meant to post this yesterday but I got carried away doing boring work stuff, blah. This recipe for Blueberry muffins is really simple, and easy to make especially with kids as it is just a messy, easy, yummy recipe. Note, these aren't majorly sweet, as the blueberries, or whatever filling you are using, are supposed to give it a bit of sweetness, so I'd use a bit more sugar if you're looking for something that will hit that sweet tooth. This recipe makes 12 and they're a great breakfast muffin to have in a tin, if you're in a rush some mornings like I am.
What You'll Need:
150g Fresh Blueberries
100g Caster Sugar (or more to taste)
300g Self Raising Flour
1tsp Baking Powder
2 Large Eggs
2tsp Vanilla Extract
How I Did It:
Firstly set your oven to 160 degrees celsius, so it's nice and warm for the muffins!
1. Cream the butter and sugar together until pale, light and fluffy, preferably with an electric whisk or if not, sheer muscle power.
2. Pour in the milk, then the vanilla extract. This gives a very wet mixture, don't be alarmed!
3. Gradually add, and fold in the flour and baking powder. It's better to add these together so you do not get little nasty surprises of baking powder. This will thicken the mixture, quite substantially, so if needs be you can add a drop or two of milk, but not too much!
4. Fill a large muffin baking tray up with the cases, this one was cheap from Wilkinsons. Then spoon in the mixture. These rise a lot so be careful not to fill them too near the top.
5. Pop them in the over for 30 minutes, or until they are an even golden colour like the ones below.
Leave them to cool, so you don't burn yourself, then eat!
I hope you enjoy them if you make them!