Baking sweet treats is definitely my pastime of choice at the moment. I have always been obsessed with the Great British Bake Off, to the extent that I think I have dreamt myself into the show and into fancying my chances as the next Prue Leith. Joking aside though, I love having an excuse to get creative and this time of year, which can be a bit dreary after the excitement of Christmas, is the perfect one. I tried my hand at some blueberry muffins, and I’m really happy with the end result. They are quick, easy to make and the perfect cheeky delight.
To make twelve muffins, you will need:
100g of softened unsalted butter
140g of golden caster sugar
2 Large eggs
140g of natural yoghurt
2 tbsp of whole milk
250g of plain flour
1 tsp of vanilla extract
2 tsp of baking powder
1 tsp of bicarbonate of soda
125g of Blueberries
CREATING YOUR MUFFINS
- Preheat your oven to 200 degrees celsius, and place a paper case into the twelve muffin tray spaces.
- Measure out your flour, bicarbonate of soda and baking powder, then mix briefly so that they combine.
- Beat the butter and sugar together until it’s creamy and fluffy in consistency, followed by the two large eggs for a further minute, and next the natural yoghurt, milk and vanilla extract.
- Tip the dry ingredients you put aside earlier (the flour etc.) into the wet mixture and stir in.
- Finally fold in your blueberries, and split your finished batter evenly between the twelve muffin cases.
- Bake for 5 minutes, then decrease the oven temperature to 180 degrees and bake for a further 15 minutes until they are golden in colour and have risen.
and voila, twelve delicious blueberry muffins! I love how simple each step is; that is partially because I’m a complete novice, but also because it allowed me to involve Madeleine too. She really enjoyed measuring and mixing the ingredients, as well as spooning it into the muffin cases.
If you give these a whirl, do leave me a comment below, or tag me on social media with a picture of your blueberry creations – I’d love to see them. This recipe came from BBC Good Food: they are my go to website for baking inspiration, I can’t recommend them enough.