Hi! I'm Hazel the Makergirl and I've been back in the kitchen to bake one of my favourites- Blueberry Muffins.
Step 1: Ingredients
240g plain flour
2 teaspoons baking powder
3/4 teaspoon salt
120g unsalted butter, softened
225g granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200g fresh blueberries
2 tablespoons demerara sugar
Step 2: Beat!
Beat the butter and sugar together for a good 2 minutes until pale and fluffy.
Beat in the eggs one at a time.
Then beat in the vanilla and almond extracts
Step 3: More Mixing
In a separate bowl measure out the flour, baking powder and salt.
Add some of the flour to the mixing bowl but turn the speed down. Add some milk.
Keep alternating the flour and milk until they are both fully incorporated into the cake batter.
Step 4: Add Some Colour
By now, the cake batter should be really creamy and thick.
Add the blueberries and fold in carefully with a spatula.
Step 5: Get Out the Cake Tin
Line a 12 cup muffin tin with paper or silicone muffin cases.
Put large dollops of cake batter in each case, I use an ice-cream scoop for this. Each case will be pretty full!
Sprinkle the top of each cake with demerara sugar.
Note- I came to make this and realised I had no demerara left! So I mixed 1 tbsp of granulated sugar with 1 tbsp of soft brown sugar and it worked well.
Step 6: Bake!
Bake for 30 minutes at 190 degrees celsius.
Leave in the tin for about 10 minutes before transferring to a wire rack to cool.
I hope you like these!