Blueberry Muffins

These are brilliant muffins if you like something sweet mid-morning with your coffee or even for breakfast. Simple enough for children to help make too!

I usually use fresh blueberries and when they're in season or from my garden they are juicy and sweet but you can use frozen if you wish. Add to the batter when they are slightly defrosted and pour off any excess juice as it will leave your baked muffins very soft and moist. 

Makes 18 muffins 

380g Plain flour

300g White sugar
1 tsp Salt
1½ tap Baking powder
160mls Vegetable oil
160mls Milk
2 Egg
300g Blueberries

Topping

100g Granulated sugar or demerera sugar
40g Plain flour
50g Butter Cubed
3g Cinnamon

Method

Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Line two muffin trays with paper cases, set aside. 

Combine the dry ingredients together in a large bowl, make a well in the centre and add the combined wet ingredients. Fold together and add the blueberries. Make the topping by combining the ingredient with a fork and sprinkle on top.

Bake in preheated oven for 20 to 25 minutes. I'm all for using electric mixers in baking but in this recipe it's best to do it by hand, stir no more than 50 times though!