This week’s blog post is baking post! I’ve always loved blueberry muffins, but I’d never made them before so this was super exciting! I’m going to be completely honest, whilst baking this I had a few ups and downs such as getting the consistency of the cake batter right. So when I put them in the oven I had absolutely no idea how they’d turn out, but I think they were reasonably good for a first attempt.
Serves: 12
Prep time: 15 minutes
Coooking time: 20 minutes
Ingredients
2 eggs
250g self raising flour
120 ml milk
100g caster sugar
150g butter
1 small punnet blueberries (225g)
Method
1. Mix the butter and caster sugar together until they form a light creamy paste. Add the eggs and beat with a whisk until the mixture is light and fluffy; this is the key to keeping the texture of your muffins. Gently, fold in the flour using using a wooden spoon and finally the blueberries. Add the milk as required to keep the mixture moist.
2. Pour or spoon the mixture into the muffin cases, filling right to the top. Place in a preheated oven at 190℃/ gas mark 4 for approximately 25 minutes.
3. To check whether they’re cooked, the top of the muffin should spring back when lightly touched. Put them back in the oven for a couple of minutes if they’re not quite ready.
That’s all for this week’s blog post! I hope you enjoyed! These muffins aren’t very sweet, but they make a nice breakfast muffin! I hope you don’t feel overloaded with all the baking I’ve done in April! I will see you next week for another blog post! Love you all!
Byyeee!!!!
