Perfect Blueberry Muffins

I did a lot of research about blueberry muffins as I wanted to make sure I have a lovely light and tasty version.  Many of the recipes that I saw had a heavy texture and didn’t rise very much, though that was inetntional.  Some rose well and were nice and light, so that is what I decided to try.

These muffins are so much better than those that you find in the large coffee shop chains.  Those seem to be a nasty grey colour inside and don’t taste of much at all.  

With some additional blueberry put on top of the batter before baking, then topped with some demerara sugar to give a little crunch, these really do look good as the blueberries start to bleed their sweet juice into the batter.  

I am very please with how mine turned out, they baked well and taste wonderful.  They are, as with all muffins, very easy to make and can be done from start to finish in less than an hour.

After they have cooled completely you can also freeze any spare muffins and then just pop them back in the oven for a few minutes when you next want one.

• 350g plain flour
• 200g caster sugar
• 3 tsp baking powder
• 1/2 tsp salt
• demerara sugar to sprinkle over the top(optional)
• 240ml butter milk
• 120 melted butter, cooled(or vegetable oil)
• 1 tsp vanilla extract
• 2 medium eggs
• 225 grams fresh blueberries(frozen are ok too, but not thawed)

Method:

1. Preheat the oven to 220C/200C Fan/425 F
2. Line a 12 hole muffin tin with muffins cases(or grease the tin)
3. In one bowl beat the eggs and add the vanilla extract, buttermilk and melted butter and whisk to combine.
4. In a separate, large, bowl mix the flour, baking powder, salt and sugar together. 
5. Make a well in the middle and pour in the wet mixture.
6. Begin to stir to combine and add about 170g of blueberries.
7. Stir gently to just combine.  Do not over mix or the gluten will start to act in the flour and the muffins will be tough.
8. Divide the batter into the 12 muffins cases, evenly, and add the remaining blueberries on top pressing down slightly.
9. Sprinkle demerara sugar over the top of each one.
10. Place the muffins into the oven and immediately reduce the heat to 180C/160C fan.350 and bake for 25 minutes, until they have risen well and a skewer poked into the middle comes out clean.
11. Remove from the oven and from the muffin tin and place on a wire rack to cool.