About this recipe: This was the beginning of my Muffin baking. I changed the recipe to suit my tastes and the ingredients I had and they turned out much better than the original recipe.
MatArmett
Ingredients
Serves: 12
- 125g Butter
- 280g Castor sugar
- 2 Large Eggs
- 1 tsp Vanilla Essence
- 2 tsp Baking Powder
- 300g Blueberries (separate 1/2 and mash with a fork)
- 560g Plain flour
- 150ml Semi-skimmed Milk
Method
Prep:20min › Cook:25min › Ready in:45min
- Heat oven to 210'c, grease muffin tray/cake tin and line with greaseproof paper or muffin cases.
- In a medium bowl, beat Butter until creamy, beat in Castor sugar until pale and fluffy. Beat in Eggs, one at a time. Finally beat in Vanilla essence and Baking powder.
- Mix in mashed blueberries.
- Fold in the Plain flour and Semi-skimmed milk, when fully mixed add all remaining blueberries and scoop mix into muffin cases/cake tin.
- For muffins bake for 25 - 30 minutes, for cake tin bake for 45-60, or until golden brown and not gooey in the middle. Allow to cool before removing from the tray.
