Blueberry Muffins

This lovely recipe for Blueberry Muffins is by Once Upon a Chef

I had somehow acquired a ridiculous amount of blueberries, which needed using up pronto. I googled ‘blueberry cake recipes’ and this muffin recipe looked pretty simple so I gave it a whirl.

The result was light and fluffy muffins, packed full of blueberries. They are certainly not what I’d class as indulgent muffins but they are still really tasty and they go perfectly with a relaxing cup of tea.

The recipe uses vanilla and almond essence which gives a great flavour. The sugar crust on the top gives it a sweet crunch and compliments the soft inside really well.

I used fresh blueberries. If you only have frozen blueberries, you could use them but make sure you add them to the batter when they are still frozen so they don’t turn the muffins purple!

The recipe makes 12 muffins. They are best eaten on the day they are baked but they will keep for 2-3 days in an air tight container and can be frozen for up to three months.

Ingredients

250g (9oz) plain flour

2 tsp baking powder

3/4 tsp salt

65g (2.25oz) unsalted butter, softened

125g (4.5oz) granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1/4 tsp almond extract

120ml milk

285g (10oz)  fresh blueberries

2 tbsp demerara sugar

  1. You’ll need a 12 hole muffin tin and muffin cases. Preheat the oven to 180C fan/Gas 4.
  2. Whisk together the flour, baking powder and salt.
  3. In a separate bowl, beat together the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and almond extract. 
  4. Gradually add the flour mixture, alternating with the milk, to the butter and sugar mixture whilst beating it on a low speed to give a thick batter.
  5. Add the blueberries to the batter and fold gently with a spatula until evenly distributed, be careful not to overmix.
  6. Spoon the batter into the muffin cases, filling them to the top. Sprinkle the sugar evenly on the top of each muffin.
  7. Bake for 30 minutes, until lightly brown and an inserted knife comes out clean. Leave to cool for ten minutes and then take the muffins out of the tin to cool on a wire rack.

If you give these muffins a try, please let me me know how you get on. You can reach me @theachetobake or contact me here.

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