Classic Blueberry Muffins
These soft, buttery blueberry muffins are perfect for breakfast, a snack, or a sweet treat. Enjoy them warm with cream or dusted with icing sugar!
Equipment
- Mixing bowls
- Muffin tray
- paper muffin cases
- Sieve
- wire rack
Ingredients
- 250 g butter softened
- 185 g caster sugar
- 4 medium eggs
- 250 g strong white flour
- 1 ½ teaspoons baking powder
- 2 punnets blueberries
- Icing sugar for dusting
Instructions
- Preheat the oven to 200°C (400°F, Gas Mark 6).
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, and beat for an additional 5 minutes.
- Sift in the flour and baking powder, then mix until a smooth batter forms.
- Line a muffin tray with paper cases and drop a spoonful of batter into each case.
- Press blueberries gently into the center of each muffin.
- Bake for 12 minutes or until a muffin springs back when pressed lightly.
- Transfer to a wire rack to cool, then dust lightly with icing sugar.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy warm with a drizzle of pouring cream, or serve with a cup of tea or coffee.Wine Advice:
Pair with a light Moscato or a fruity Riesling for a delightful contrast.Nutritional Information
Calories: 210 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 11 g | Fiber: 1 g | Sugar: 12 g | Salt: 0.2 mg
