I love it to whip up something freshly baked when a girlfriend comes to visit. Last week I made these muffins for a dear friend of mine. They were absolutely lovely, still semi warm. The fresh blue berries sort of oozed out to infuse the muffins with their lovely fruity taste, together with sweetness of the muffin they are a taste sensation!
These muffins are lovely and moist. They are also jam-packed with anti-oxidant goodness from the little super fruit stars: Blueberries! So one can eat them without feeling too guilty…. not that I ever feel guilty about the pleasure of food! But at least you now have a good excuse to indulge a bit! I use buttermilk in my muffins, it truly leaves them beautifully moist. Also remember not to mix too much. They need to be slightly lumpy.
- 300g self raising flower
- 1 tsp baking powder
- 50g butter
- 80g castor sugar
- 200g fresh blueberries
- 2 eggs, lightly beaten
- 230ml buttermilk
- 1 tsp vanilla extract
- Preheat oven to 180 degrees Celsius.
- Grease a 12-cup muffin pan or line the cups with paper muffin cases.
- Mix the flour and baking powder in a large bowl.
- Rub the butter into the flour mix until the mixture resembles fine breadcrumbs or pulse in food processor.
- Stir in the sugar.
- In a separate mixing bowl, mix together the buttermilk, eggs and vanilla extract.
- Pour the egg mixture into the dry ingredients and mix briefly until just combined.
- Now add the blueberries mixing them in ever so lightly to prevent them bursting open!
- Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven for about 20 minutes or until golden.
- Do a skewer test if in doubt. Allow to cool down a bit.
These muffins are delicious when they are slightly warm.