Blueberry Muffins
Blueberry muffins with a soft, tender crumb studded with fresh blueberries—perfect for breakfast or dessert.
Ingredients
all-purpose flour / plain flour
150 g
unsalted butter (softened, cut into small cubes)
150 g
caster sugar
100 g
eggs
3
baking powder
2 tsp
fresh blueberries
125 g
ground cinnamon
1/2 tsp
Instructions
1
Preheat the oven
Preheat the oven to 200°C (400°F, gas mark 6). Cut the softened butter into small cubes and add it to the sugar. Mix using an electric hand mixer or stand mixer. Depending on the power of your mixer, this will take approximately 45 seconds to 1 minute, with the aim of achieving a fluffy, pale yellow texture like vanilla ice cream.
2
Add the eggs
Add the eggs one at a time. After each egg, mix with the mixer for about 30 seconds until fully incorporated. Once all three eggs have been added, continue beating for another 3-4 minutes. Unlike cake batter, you will not get a smooth batter at this stage; the result should look like scrambled eggs. Don't worry, the next step will change that.
3
Mix the dry ingredients
If using a stand mixer, transfer the mixture to a large mixing bowl. If using a hand mixer, the current bowl is fine. Pour in the flour, ground cinnamon, and baking powder, then mix with a wooden spoon. It is best to mix by hand for a lighter result. Aim to combine the ingredients without overmixing. The result will become a smoother batter.
4
Fold in the blueberries
Add the blueberries. Just fold them in gently, and do not overmix the batter.
5
Bake
Prepare a muffin tin and line it with muffin paper cups. Spoon the mixture into each paper cup until it is just over half full. This amount of mixture should make 12 muffins. Place the muffins in the oven and bake for 20-25 minutes. They are ready when they have risen and the tops are golden brown. Test by inserting a thin skewer into the center; if it comes out clean, they are done. These muffins are wonderful served warm with cream as a dessert, or completely cooled as a snack.
