These are the best blueberry muffins ever, but you can use this recipe as a basic muffin recipe, too. Leave the muffin mixture to rest for as long as your willpower can bear.
110g/4oz plain flour
110g/4oz butter, softened
65g/2½oz caster sugar
2 free-range eggs
1½ tsp baking powder
125g/4½oz blueberries, or equivalent in frozen blueberries
pinch freshly grated nutmeg
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 halfway. Stud each muffin with about eight blueberries.
Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm.
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Source: BBC FOODS