Beautiful Blueberry Muffins

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I’ll tell you something, you cannot beat a blueberry muffin alongside a nice strong brew. I have whiled away many an hour sitting in coffee shops scoffing just that whilst engulfing myself in a glossy mag. There’s no better accompaniment to losing oneself completely in making completely unaffordable shopping wish lists and beautiful-model-inspired plans to start a radical diet (after the blueberry muffin you understand). Surprisingly, despite my overriding love for the spongy, fruity friends, I had never made my own. That was until last week. Since then I have made no less than three batches. I might have to postpone the diet. This is a quick an easy recipe which hasn’t failed me yet. Treat the next pal who pops in for a cuppa to a home-baked party in their mouth.

Raid the cupboards/grocers for:

A small punnet of fresh juicy blueberries, 100g caster sugar

100g butter, 300g self-raising flour

1tsp baking powder, 2 large eggs

1tsp vanilla extract, ¼ pint milk

 

Bake your butt off

        

Get prepared. Pre-heat your oven to 160°C  and line a muffin tray with pretty paper cases. This recipe should make about 12 decent sized muffins. I feel the prettiness of the cases is particularly important. Others find it less so. Do as you will.

Start by creaming the butter and sugar until it’s nice and fluffy.

Then add in the eggs, one at a time. If it looks like a curdled nightmare, just ignore it – it’ll sort itself out.

Add the milk and vanilla extract and then fold in the flour and baking powder (sift it in so it’s nice and smooth) so that you’re left with a thick batter.

Stir through the blueberries. Delicious.

Spoon the mixture generously into the muffin cases and bake for 30 mins. Watch them rise baby.

Leave them to cool in the tray for 10 mins before placing them on a cooling rack.

Eat them. And feel the pockets of fruity goodness burst with happiness in your mouth. And then be very happy.