Blueberry Muffins
Classic blueberry muffins, soft and fluffy, perfect served with black tea.
Ingredients
cake flour
360 g
granulated sugar
370 g
salt
1 tsp
baking powder
1.5 tsp
baking soda
1/2 tsp
buttermilk
375 ml
egg
1
vanilla extract
1/2 tsp
unsalted butter (melted)
70 g
blueberries
250 g
Instructions
1
Mix dry ingredients
Preheat oven to 170°C (325°F) Gas 3. Place the flour, sugar, salt, baking powder, and baking soda in a stand mixer fitted with the paddle attachment and mix on low speed.
2
Mix wet ingredients
Place the buttermilk, egg, and vanilla extract in a measuring cup and mix until evenly combined. Slowly pour into the flour mixture and beat until all ingredients are well incorporated.
3
Add butter
Pour in the melted butter and beat until the butter is just combined. Then increase to medium speed and continue beating until the batter is even and smooth.
4
Add blueberries
Finally, gently fold in the blueberries with a wooden spoon until evenly distributed.
5
Bake
Scoop the mixture into paper cups until two-thirds full, transfer to the preheated oven and bake for 20-25 minutes until golden brown and the cakes spring back when touched. Insert a toothpick; it should come out clean. Let the muffins cool slightly in the pan before turning them out onto a cooling rack to cool completely.
