The Best Blueberry Muffins
Moist and buttery muffins made with fresh blueberries
Prep Time15 mins
Cook Time30 mins
Servings: 12 nos
- 2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1 cup caster sugar also known as superfine sugar
- 2 nos eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk at room temp
- 2 cups fresh blueberries
- 2 tbsp demerara sugar
In a mixing bowl, cream the butter and sugar. The butter should be at room temperature or else you will not be able to cream it properly.
Then you add the eggs one at a time (standard procedure) and whisk till the eggs have incorporated thoroughly.
At this point, sometimes the batter looks curdled. But don’t worry about it. Add the vanilla extract and give it one whisk.
In another bowl, sieve in flour, salt and baking powder.
Now add the flour mixture to the batter along with the milk alternately. Basically, the batter is very thick and you need to add milk to loosen it up. So add a little flour and then add milk. Fold everything with a spatula.
Wash the blueberries and pat them dry. Add the blueberries to the cake batter and again fold into the batter using a spatula. Do not over work the batter or else the gluten activates too much.
In a cup cake tray, place 12 muffin or cup cake liners.
Using a round shaped spoon or an ice cream scoop, pour the batter equally into the cup cake liners.
Pop the tray into a pre heated oven at 180 degree c for approximately 30 minutes or until a skewer pricked in the centre comes out clean.
Once done, take the tray out of the oven and let it cool down. Once a little cool, slide the cup cakes on a wire rack to cool completely before serving.
You can store blueberry muffins in an air tight container for upto 3 days. After that transfer to the refrigerator. Heat in the microwave before serving.