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Big Blueberry Muffins
These blueberry muffins make no compromise - they're big, moist and delicious. Chock-a-block with blueberries, and easy to make with storecupboard ingredients. The hardest part is waiting for them to cool once out of the oven.
Ingredients
Serves: 18
- 110g butter
- 250g caster sugar
- 2 eggs
- 250g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons milk
- 375g fresh blueberries
- 4 tablespoons sugar
Method
Prep:10min ›
Cook:30min ›
Extra time:20min cooling ›
Ready in:1hr
- Preheat oven to 190 C / Gas 5. Grease and flour muffin tins or use paper cases.
- In a large bowl, cream butter and 250g sugar until light and fluffy. Add eggs one at a time and mix in.
- Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 30g of the blueberries and stir into mixture. Fold in remaining berries.
- Fill muffin cases and sprinkle with the remaining 4 tablespoons of sugar. Bake at 190 C / Gas 5 for 30 minutes. Remove from oven and wait 20 minutes to remove from tins.
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Reviews & ratings
Average global rating:
(417)
Reviews in English (357)
These were brilliant, very moist and a lovely flavour kept really well in an airtight tin everyone loved them and have made them a few times and now, i would never use another recipe... - 12 Apr 2012
lovely - 16 Apr 2013
These were very scrum my 😀😊 - 09 Aug 2014
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