BLUEBERRY MUFFINS
BLUEBERRY MUFFINS
Ingredients
- 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 freshly grated nutmeg
- double cream
- to serve
Directions
- 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/180C Fan/Gas 6 for 20 minutes
- or until golden on top. Serve with cream.
