Blueberry muffins

DifficultyBeginner

Makes 8 vegetarian muffins

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 110 g Plain flour
 110 g Butter
 65 g Caster Sugar
 2 qts Free-range eggs
 1 ½ tsp Baking powder
 125 g Blueberries, or equivalent in frozen blueberries
 1 pinch Nutmeg
 1 dash Double cream, to serve (or maybe even a lovely dollop of clotted cream…)

1

Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg (or cinnamon if you prefer) , stir to combine, then dollop into cases or pop in the fridge for up to 24 hours, and cook later.

2

Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.

3

Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.

4

Amy’s additional info and tips….

I decided to make smaller fairy cake sized ‘muffins’; the mix will make between 12-18, depending how full you fill the cases. I left the mix in the fridge over night, so was stiffer than normal cake mix and didn’t ‘dollop’ into the cases. This meant I slightly underfilled the cases (I made 18 cakes).

I studded each cake with 3 blueberries, but I think 4 or 5 would have been better. The blueberries go all oozy and jammy, which is very tasty (especially if eaten warm), Try not to stud the blueberries touching the cake case, as this means you’ll lose a little of the sticky yumminess to the cake case.

I used a large pinch of nutmeg, and it gave a subtle nutmeg taste to the cakes which worked really well with the blueberries.

If you’re using an Aga like me, the little cakes took approximately 15 minutes to cook in the middle of the baking oven.

Overall, the recipe prep was quick and very easy and the results were tasty. Will definitely cook these again.

Ingredients

 110 g Plain flour
 110 g Butter
 65 g Caster Sugar
 2 qts Free-range eggs
 1 ½ tsp Baking powder
 125 g Blueberries, or equivalent in frozen blueberries
 1 pinch Nutmeg
 1 dash Double cream, to serve (or maybe even a lovely dollop of clotted cream…)

Directions

1

Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg (or cinnamon if you prefer) , stir to combine, then dollop into cases or pop in the fridge for up to 24 hours, and cook later.

2

Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.

3

Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.

4

Amy’s additional info and tips….

I decided to make smaller fairy cake sized ‘muffins’; the mix will make between 12-18, depending how full you fill the cases. I left the mix in the fridge over night, so was stiffer than normal cake mix and didn’t ‘dollop’ into the cases. This meant I slightly underfilled the cases (I made 18 cakes).

I studded each cake with 3 blueberries, but I think 4 or 5 would have been better. The blueberries go all oozy and jammy, which is very tasty (especially if eaten warm), Try not to stud the blueberries touching the cake case, as this means you’ll lose a little of the sticky yumminess to the cake case.

I used a large pinch of nutmeg, and it gave a subtle nutmeg taste to the cakes which worked really well with the blueberries.

If you’re using an Aga like me, the little cakes took approximately 15 minutes to cook in the middle of the baking oven.

Overall, the recipe prep was quick and very easy and the results were tasty. Will definitely cook these again.

Blueberry muffins