How To Bake Blueberry Muffins
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How To Bake Blueberry Muffins
Blueberries are high in vitamins, minerals and antioxidants, which is always a great excuse to eat a second muffin! In this step by step guide Selina Wragg, baker and owner of Wraggamuffins, shows you how to make her own version of this classic American recipe.
- Prep:
- 20m
- Cook:
- 30m
- Total:
- 50m
- Serves:
- 6
- Temp:
- 200° c - 390° f
Ingredients
- 280 g wholemeal flour
- 85 g butter, melted
- 1 baking powder
- 1 tsp bicarbonate of soda
- 120 g sugar
- 2 large eggs
- 1 pinch of salt
- 250 ml creme fraiche
- 180 g frozen blueberries
Method
Pre-heat your oven to 200 degrees Celsius.
Sift the flour, baking powder and bicarbonate of soda into a bowl, then mix in the sugar. Make a well in the middle of the dry ingredients, and set the bowl aside.
Gently whisk your eggs. Add the melted butter, the salt and the creme fraiche and whisk again until smooth.
Pour the wet ingredients into the well you made in the dry ingredients, then mix together until the ingredients have just combined. Once combined, gently mix in the blueberries.
Grease and flour a 6 muffin tin, then spoon in the batter. Be very gentle as you do this so you don't pop any blueberries.
Bake for 25-30 minutes. Insert a skewer into one of the muffins to check whether it is cooked through; if the skewer comes out clean, they are ready.