My siblings have both had chicken pox recently so I’ve had the glorious task of entertaining them as they couldn’t go to school… fun fun fun!
In order to distract them, I baked a tonne of cookies in different flavours and then decided to go with something slightly healthier- blueberry muffins! I’ve never made muffins intentionally before- usually they’re just cupcakes that I didn’t have time to add frosting to- so I looked up recipes and settled on a Paul Hollywood classic.
The recipe is so easy to follow and the only hard part really is resisting the urge to bake the muffins straight away- you have to leave the mixture in the fridge overnight to get the best yield, which I found soooo difficult!
- 110g plain flour
- 110g softened unsalted butter
- 65g caster/golden caster sugar (I used golden)
- 2 eggs
- 1.5 tsp baking powder
- 125g blueberries
- Pinch nutmeg (I used cinnamon)
- Cream together the butter and sugar until pale and fluffy.
- Add the eggs one by one, mixing for a total of around 3 minutes until fully incorporated.
- Add the rest of the dry ingredients (excluding blueberries) and leave in the fridge overnight in a covered bowl.
- Pre-heat the oven to 180C and line a muffin tin with 8 cases.
- Place a spoonful of mixture into each muffin case, filling just over halfway.
- Stud each muffin with around 8 blueberries.
- Bake in the centre of the oven for around 20 minutes until golden on top.
- Leave to cool in the muffin tin for 5 minutes before removing and transferring to a cooling rack.
These are so delicious and really easy to make, I’m definitely going to be adapting this recipe to make more muffins in the future!