Blueberry Muffins from Paul Hollywood

These muffins are great eaten warm and covered with pouring cream, or serve them cold as a snack. Either way they’re a winner.
Portions:16
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Ingredients

  • 250 g butter softened
  • 185 gcaster sugar
  • 4 medium eggs
  • 250 gstrong white flour
  • 11 ⁄2 teaspoons baking powder
  • 16 paper muffin cases
  • 2 punnets blueberries
  • icing sugar for dusting

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cream the butter and sugar until white and fluffy, then add the eggs and mix for a further 5 minutes.
  • Sift in the flour and baking powder and mix into a smooth paste.
  • Line your muffin tray with the paper cases and drop a spoonful of the mixture into each case.
  • Gently press the blueberries into the centre of each muffin.
  • Bake for 12 minutes or until a muffin springs back when pressed.
  • Transfer to a wire rack to cool, then dust lightly with icing sugar.
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Course Cupcakes-Brownies