After growing up and living in London until the age of 37 finding a good coffee shop or café that made their own blueberry muffins were easy to find. However after moving to a small town in the highlands of Scotland, finding a café that made their own blueberry muffins was very hard. There is a bakery in the town and it is very good and popular with the locals and tourists. But blueberry muffins are not very Scottish! And the bakery tends to make good old fashioned Scottish favorites such as Shortbread, Millionaires’ shortbread and Bridies (a small meat pie) So I decided to make my own blueberry muffins. Over the years I have tried and tested many different recipes but to no avail! Until I experimented with different ingredients myself. With a little bit of patience, I made a blueberry recipe that tastes great but also remains moist even after a week! Not that they last long in this house! Follow these simple instructions and make delicious blueberry muffins.
Ingredients For The Blueberry Muffins
- 2 cups – 270g plain flour
- 2 teaspoons of baking powder
- ½ teaspoon salt
- ½ cup – 120ml butter or margarine
- 1 cup – 190g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup – 120mls milk
- 1 ½ – 2 cups – 300 – 400g fresh blueberries
How To Make The Blueberry Muffins
First, soften the butter or margarine to room temperature. Or if you have just taken the butter or margarine from the refrigerator, pop it into the microwave for 10 to 20 seconds. Grease or line your muffin tin with paper muffin cases.
Take a small bowl and mix together the flour, baking powder, and salt and then set to one side.
In another bowl mix the butter or margarine until light and fluffy. Using a hand or electric whisk, whisk the butter with the sugar, eggs and vanilla extract.
Next add two tablespoons of the flour mix into the butter mix, when mixed add a tablespoon of the milk. Keep alternating the flour and milk until they are all combined, and then fold in the blueberries.
With a large tablespoon fill the lined or greased muffin tin. Bake in a preheated oven at 190C, 375F or gas mark 5, and cook for 25 to 30 minutes. For a fan assisted oven reduce cooking time by 5 minutes.
The blueberry muffins are ready when they are a pale golden color and spring back when lightly touched. Remove from oven and place on a cake rack, when the muffins have cooled down they can be kept in an airtight container and will keep fresh for just over a week, that’s if they last that long!!
Frozen or fresh blueberries can be used for this recipe, but frozen blueberries do turn the muffin mixture blue! Find this useful? Read on: An Easy Double Chocolate Muffin Recipe That Works.
