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.
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.