The good ol’ classic blueberry muffin, sometimes you just can't beat it. Have you ever been waiting in a queue at a café, where you are made to line up next to all of those tempting cakes and desserts? Well nine times out of 10 these fruity muffins are one of those main features.
I've seen so many recipes for blueberry muffins that promise soft centres, crunchy shells, and some that just use a blueberry sauce instead of actual blueberries.
Personally I love this recipe because it's quick, user friendly and gives great results every time. I have even included a nice dollop of cream cheese icing for added flare but why not give it a go because you never know, it could turn out to be your new favourite recipe!
What you'll need:
- 300g / 10½ oz Self-raising flour
- 150g / 5¼ Plain flour
- 1tsp Bicarbonate of Soda
- 200g / 7oz Light Brown Sugar
- 2 Medium eggs
- 375ml Milk
- 180ml Good quality vegetable oil
For the icing:
- 100g / 3½ Cream cheese
- 200g / 7oz Icing Sugar
Here's the how to:
Preheat your oven to gas mark 6 and prepare a muffin tin with some muffin cases or grease it if you don't have any.
Using an electric mixer, place into the bowl the self raising flour, plain flour, bicarbonate of soda, brown sugar, eggs, milk and vegetable oil. Mix it on a medium speed for 1-2 minutes until it is well combined.
Now for the key ingredient... Whilst keeping a handful of blueberries to one side for later, lightly fold the rest into the mixture.
Spoon the mixture into the muffin cases and bake in the oven for 20 minutes until golden brown.
Remove from the oven and transfer to a cooling rack to cool completely.
Once cooled, mix together the cream cheese and icing sugar in a separate bowl and spoon a small amount onto the top of each of the muffins, before finishing with the remaining blueberries.
And you're done.... Enjoy!