Soft, moist and oozing with purple juice, blueberry muffins are the ultimate comfort blanket. Easy to make and deliciously moreish. A great baking project for the kids. 

This recipe makes 12 muffins, but you can double up to make more if you want to share them out. 

Ingredients:

  • 250g plain flour
  • 2 1/2 tsp baking powder
  • Pinch of salt
  • 115g unsalted butter
  • 100g caster sugar
  • 2 medium eggs, lightly beaten
  • 1 tsp vanilla extract
  • Zest of 1 orange, finely grated
  • 250ml full-fat milk
  • 200g blueberries

Method:

  1. Preheat the oven to 200°C fan/gas mark 6. Line a cupcake tray with 12 muffin liners. 
  2. Sift the flour, baking powder, and salt into a large bowl. Beat the butter and sugar using a hand mixer until light and fluffy.
  3. Gradually beat in the eggs, vanilla extract and the orange zest. Beat in the milk and the flour mixture a little at a time. Fold in the blueberries gently.
  4. Divide the batter evenly among the liners. Bake for 20 minutes, or until risen and golden. You can insert a knife in the middle of the muffin if it comes out clean, they are done.
  5. Transfer to a wire rack and allow to cool. 

They will keep in an air-tight container for 5 days. 

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Enjoy.