Blueberry Muffins - Graham`s The Family Dairy

Blueberry
Muffins
Recipe By James Morton
Makes about 12 large muffins
Ingredients:
A go-to recipe in baking emergencies. People coming over imminently, cupboards and fridge
barren but for flour, an egg and some manky fruit. The solution? Muffins.
Step 1
First, preheat your oven to 180C (160C fan). Prepare your muffin cases, or grease your muffin
tins with plenty of oil or butter.
270g Plain flour
3 tsp baking powder
A wee pinch of salt
100g caster sugar
1 egg
Step 2
250g milk (any kind, weigh it)
You’ll need two bowls. Into the larger bowl, weigh your flour, baking powder, salt and
blueberries, mixing to combine and coat the fruit.
100g sunflower oil
Step 3
(or substitute fruit)
In your other bowl, whisk together your sugar, egg, milk and sunflower oil.
Step 4
Pour all the wet ingredients into the dry ingredients, and using a wooden or large metal spoon,
gently mix everything together.
Step 5
Scoop down to the bottom to get every last drop of flour, but be careful not to overmix.
Remember, no flour should be visible, but the batter should still seem lumpy.
Step 6
Divide your mix evenly into your cases or tins, and bake for about half an hour. This is very
oven-dependent. When done, they should be golden brown and should bounce all the way back
when pressed firmly.
Top Tip
To stop the blueberries breaking up or sinking to the bottom, toss them in the dry ingredients
to coat them before the final mix.
Top Tip
Substitute 100g milk for 100g of natural yoghurt for a lighter and less rich final muffin.
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150g blueberries