Ingredients
Serves: 12
- 125g Butter
- 280g Castor sugar
- 2 Large Eggs
- 1 tsp Vanilla Essence
- 2 tsp Baking Powder
- 300g Blueberries (separate 1/2 and mash with a fork)
- 560g Plain flour
- 150ml Semi-skimmed Milk
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Heat oven to 210'c, grease muffin tray/cake tin and line with greaseproof paper or muffin cases.
- In a medium bowl, beat Butter until creamy, beat in Castor sugar until pale and fluffy. Beat in Eggs, one at a time. Finally beat in Vanilla essence and Baking powder.
- Mix in mashed blueberries.
- Fold in the Plain flour and Semi-skimmed milk, when fully mixed add all remaining blueberries and scoop mix into muffin cases/cake tin.
- For muffins bake for 25 - 30 minutes, for cake tin bake for 45-60, or until golden brown and not gooey in the middle. Allow to cool before removing from the tray.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (9)
Altered ingredient amounts. I used about 100g less flour than the recipe. - 19 Apr 2009
Altered ingredient amounts. I also used less flour, about 350gms was enough for perfect light moist muffins - 03 Jun 2009
Don't make this!! All Mat Armett's muffin recipes should be removed from this site as they are disgustingly stodgy and just plain awful. 560g of flour! Ridiculous. What a waste of time. Apparently I have to give this recipe at least one star in order to register my review but it doesn't deserve even 1 star. - 15 Jul 2013
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