Paul's blueberry muffins

    45 min

    I am delighted with how these blueberry muffins have turned out. They really are a delicious treat to be enjoyed with a cuppa when you can grab 5 minutes peace. As an aside, I'm quite pleased with the photograph too! I never knew how difficult it was to capture in a photograph the aesthetics of cooking.


    Durham, England, UK
    11 people made this

    Serves: 12 

    • For topping
    • 40g plain flour
    • 1 tablespoon dark brown soft sugar
    • 25g unsalted butter
    • For muffins:
    • 250g unsalted butter
    • 200g superfine caster sugar
    • 4 eggs
    • 1 egg yolk
    • 250g sifted plain flour
    • 2 teaspoon sifted baking powder
    • 100g blueberries

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. To prepare the muffin topping blend the 40g flour, soft brown sugar and 25g butter in a processor, or mix together using fingertips, until it resembles a crumble-type mixture.
    2. Preheat the oven to 190 C / Gas 5. Place muffin cases into a muffin tin.
    3. Beat 250g butter and superfine sugar until pale and fluffy.
    4. Beat eggs and egg yolk lightly; Add the egg mixture a little at a time; beat well before adding more.
    5. Gently mix in the flour and baking powder; stir in the blueberries.
    6. Divide the dough evenly into the muffin cases. Sprinkle the topping mixture over the dough.
    7. Bake until golden brown, 20 to 25 minutes.

    See it on my blog

    Check out this and other great cake bakes here

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