About this recipe:Big blueberry muffins with a crunchy sugar topping. A recipe I got from my granny. Quick and easy, made with few ingredients. Remember to use muffin cases!
110g unsalted butter
250g caster sugar
1/2 teaspoon salt
250g plain flour, divided
2 teaspoons baking powder
1 punnet fresh blueberries - rinsed, drained and patted dry
2 tablespoons caster sugar
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Method Prep:15min › Cook:30min › Ready in:45min
Position rack in the middle of oven. Preheat oven to 190 C / Gas 5. Line muffin tin with paper cases.
In a large bowl, cream together the butter, 250g sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together all but 4 tablespoons of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.