Blueberry muffins

Name: Blueberry muffins
Cook time: 1 h
Yield: 6 large muffins
Cuisine: American
Ingredients: 3 cups (375 g/12 oz) plain flour; 1 tablespoon baking powder; 3/4 cup (140 g/4⅔ oz) soft brown sugar; 125 g (4 oz) butter, melted; 2 eggs, lightly beaten; 1 cup (250 ml/8 fl oz) milk; 1 cup (155 g/5 oz) blueberries; icing sugar, for sprinkling

September 26, 2017

easyTime:30 mins - 1 hourMakes:6 large muffins

A recipe from the Good Food collection.

Ingredients

3 cups (375 g/12 oz) plain flour
1 tablespoon baking powder
3/4 cup (140 g/4⅔ oz) soft brown sugar
125 g (4 oz) butter, melted
2 eggs, lightly beaten
1 cup (250 ml/8 fl oz) milk
1 cup (155 g/5 oz) blueberries
icing sugar, for sprinkling

Method

Step 1
Preheat oven to hot 210°C (415°F/Gas 6–7). Brush a 6-hole large muffin tin with melted butter or oil. Sift flour and baking powder into a large bowl. Stir in sugar; make a well in centre.
Step 2
Add combined melted butter, eggs and milk all at once; stir until just blended. (Do not overmix; the batter should look quite lumpy.)
Step 3
Fold in blueberries thoroughly but lightly. Spoon batter into tin. Bake 20 minutes or until golden brown. Loosen with a knife and transfer to a wire rack to cool. Sprinkle with icing sugar.