Blueberry Muffins

I searched long and hard for a solid blueberry muffin recipe that met my needs. I tried lots, enjoyed too many but adapted this recipe from lots of trial and error makings. Sorry to those that tried endless muffins in the making of this.

Ingredients

350g self raising flour

1tsp of baking powder

125ml Sunflower oil {or any flavourless oil}

100ml milk {whole milk or semi skimmed}

1 punnet of blueberries

225g Caster Sugar

2 large eggs

1tsp of vanilla extract

2tsp of cinnamon (be as generous as you like- its to taste!)

1/2 tsp of salt

For a golden crust; brown sugar cubes crushed.

Method;

1. Turn oven to 180/160 fan.

2. In a Jug, crack the eggs, add the milk, oil & vanilla.

3. Sieve the flour into a bowl, add the sugar, salt, cinnamon, baking powder.

4. Mix the dry ingredients together until combined. This can be electric mixed or by hand. Add in the wet mixture gradually until you have an even lump free mixture.

5. Add in the blueberries and wizz together.

6. Crush brown sugar cubes in a bowl- i use the end of a rolling pin to do this.

7. Pour the mixture into 12-14 muffin cases- ensuring they are equal and three quarters full.

8. Add the crushed brown sugar to the top for a crusty top. My favourite bit!

9. Bake for 16 minutes or until golden brown and well risen.

10. Leave to cool down on a cooling rack, if you can wait that long- I know I can’t, and enjoy.

For extra pazzaz- get a generous handful of blueberries and put them in a small pan on a high heat. As they heat some may pop (turn off the heat at this point) and release a lovely juice- others may need a little squishing help- once you have a liquid add a tsp of sugar and stir until you have a lovely blueberry compote. You can add this into the cupcake mixture of serve on the side.