These are the best blueberry muffins ever. Leave the mix to rest for as long as your will power can bear…
110g/4oz plain flour
110g/4oz butter
65g/2½oz caster sugar
2 free-range eggs
1½ tsp baking powder
125g/4½oz blueberries, or equivalent in frozen blueberries
pinch nutmeg
double cream, to serve
Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Breakfast muffins
Parsnip, apple and raisin mini-muffins
Lemon and blueberry muffins
See more muffins recipes
Custard slice
Lardy cake
See more Paul Hollywood recipes
Cheese scones
Chocolate cake
Chocolate crispy cakes
See more Baking with children recipes (28)
Pancetta-baked eggs with a minted pea and feta salad
Bircher muesli
Banana muffins
See more Lazy brunch recipes (23)
Shortbread
Peanut butter cookies
Chocolate chip cookies
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
