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Tuesday, 11 October 2016

Blueberry Muffins

blueberry-muffins
blueberry-muffins

Even though the shops are full of amazing flavours, I think blueberry muffins will always be a favourite of mine...and if they're fresh, hot and homemade then all the better! They're as good as a quick breakfast while you're running out the door, as they are with a cup of tea in the afternoon...even warmed up with ice-cream for dessert.

There's also something very American about them...or at least there is to me. When I think of blueberry muffins, pancakes or pie, I always think of America.

I've had this recipe for a long time, and we've tried it with different fruit over the years too. Blackberries and raspberries where good alternatives, and I think I'd quite like to give apple a go too while we still have some on the trees.

blueberry-muffins
blueberry-muffins
blueberry-muffins

Ingredients:
1/2 a cup of softened butter
1/4 cups of caster sugar
1 teaspoon of vanilla
2 large eggs
2 cups of plain flour
1/2 teaspoon of freshly grated nutmeg
1/2 teaspoon of salt
2 teaspoons of baking powder
1/2 a cup of milk
2 cups of blueberries

For the topping:
1 teaspoon of oats
1 teaspoon of caster sugar
1/2 teaspoon of cinnamon

- Preheat the oven to 180°C and line a 12 hole muffin tray with cases.

-Cream together your butter and sugar until light and fluffy, then beat in your eggs one at a time until well mixed.

- Sift your flour, nutmeg, salt and baking powder together to remove any lumps. Add this to your mixture a little at a time, alternating with the milk.

-Separate just under half of your blueberries into a bowl and start to crush them with a fork until they've all been burst. Mix them and your whole berries through your mixture.

-Start to fill your cases, and unlike cupcakes, when baking muffins you should fill your cases almost to the top -that always feels odd to me. 

-When you've filled your twelve cases, mix together your three ingredients for the topping and sprinkle over the muffins just before they go in the oven.

-Bake for 30 minutes until lovely and brown, then leave to cool before eating. Unless like us, you just can't wait, and have to have some while they're still warm too...no judgement here!

They're also just as tasty without the topping, so if you aren't a fan of cinnamon or just don't want to add it, they'll still taste amazing!

blueberry-muffins


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1 comment

  1. These look amazing! Need to try! X

    Amylaurenxo.blogspot.co.uk

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