Blueberry Muffins

Blueberry Muffins

Serves 12.
Preparation 20mins, plus 20 mins baking time and overnight resting.

This is an interesting recipe that defies accepted wisdom that muffin batter should be only just mixed and baked immediately. If you are feeling indulgent substitute raspberries for the blueberries


210g plain flour
210g butter
130g caster sugar
4 free-range eggs
3 tsp baking powder
250g blueberries
½ Tspn cinnammon


Cream the butter and sugar together.
Add the eggs one at a time until well mixed.
Add the dry ingredients, and gently stir to combine.
Refrigerate for eight hours or overnight.
Preheat oven to 200C. Grease a 12 muffin tin. Spoon the mix into the tin and bake for 20mins until golden on top. Like all muffins these are best served warm.

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