Great news: our very dear friends Claire and Alex moved to our neighbourhood. Their (awesome) flat is literally 12 minutes from us. I’m very excited about them living so close and all that implies, especially impromptu get-togethers, unplanned weekend lunches, surprise afterwork drinks, etc! Chipmuncher is excited about having his best friend around and they have already organised a Saturday of football watching and crisps munching at our place… Sigh!
On the day they moved to the neighbourhood, Chipmuncher lent his strong arms and helped carry and install pieces of furniture, while I offered to meet everyone a little bit later and bring sweets to the brave. To each their strength, right? Everybody loves blueberry muffins, so I was certain not to go wrong with this one.
I think that most muffin recipes use buttermilk, but not this one. It’s still very soft and scrumptious though so give it a try!
INGREDIENTS (for about 12 muffins)
- 110 grams of butter (for a modern twist: try salted butter!)
- 250 grams of plain flour
- 250 grams of caster sugar
- 2 eggs
- 125 ml of milk
- 2 tsp of baking powder
- 1/2 tsp of salt (not if you are using salted butter)
- 225 grams of fresh blueberries
- Pre-heat oven to 180 C (gas 4) and line a muffin tin with paper cases.
- Mix the flour, baking powder and salt (if using any) together in a bowl.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and beat until smooth, then the milk.
- Add the flour mixture to your wet mix, little by little to avoid any lumps and beat well until all combined.
- Stir in three quarters of the blueberries, taking care not to break them.
- Fill your muffin tins 2/3 full (if you overfill them, the muffins won’t rise).
- Place 2 of the remaining blueberries on top of the mix without pushing them in.
- Bake at 180 C / gas 4 for 25-35 minutes depending on your oven.
- When they are golden and a inserted skewer comes out clean, they’re ready! (even if the bottom feels a bit soft, it will all settle when cooled down).