Blueberry Muffin Recipe



New year, new you? Whatever. You're lovely. Have a muffin.

As all of the weight loss apps and healthy Instagram stories fill the internet, I thought what we all need is a good old bit of cakey goodness. Why everybody thinks that January, the month of constant chilliness with no Christmas indulgence to look forward to, is an appropriate time to go out for a run and get rid of all 'self-insulation' completely baffles me. So here is a super easy bake to go with your afternoon coffee.


You will need:

115g Butter

250g Caster Sugar

2 Medium Eggs

250g Self-raising Flour

150g Blueberries

125ml Milk

This recipe will make 12-14 muffins. I used regular cupcake cases for this impromptu bit of baking so they were a little smaller than regular muffins.

  1. Preheat oven to Gas Mark 4 / 180C / 170C Fan.

  2. Cream together the butter and the sugar.

  3. Add the beaten eggs gradually until all of the mixture is combined.

  4. Now add in all of the flour and a pinch of salt, mixing again.

  5. Pour in the milk gradually until you reach dropping consistency. Don’t feel that you have to use all of the milk if your mixture is already wet enough. The milk is purely to loosen it.

  6. Line your muffin/cupcake tins with cases and spoon the mixture into each one, leaving some space to rise.

  7. Pop in the oven for around 25-30 mins or until golden on top. Then remove from the oven and leave to cool.

The muffins should last for around a week but were gone in a matter of days in this household!





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