Ingredients;
100g fresh blueberries
100g caster sugar
100g margarine
300g self - raising flour
1tsp baking powder
2 eggs, beaten
1tsp vanilla extract
140ml milk
Method;
- Line a 12 hole muffin tin with muffin cases and preheat the oven to 160C
- Cream the butter and sugar together until fluffy and add the eggs, one at a time
- Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter. I have always been told to not over mix when it comes to muffins and not to worry if there are any lumps.
- Add the blueberries and spoon the mixture into muffin cases. I always use a ice cream scoop to ensure I get the same amount in each muffin case.
- Bake in the oven for 30 mins, then remove and leave to cool