These are a doddle! And I think I like them (whisper it) more than blueberry muffins...
100g butter, softened, plus extra for greasing,
100g caster sugar,
1tsp vanilla extract,
2 medium eggs,
150g self raising flour,
half teaspoon baking powder,
Preheat the oven to 180°C, 350°F, Gas 4. Grease 10 sections of a muffin tray, perferably non-stick. Or use paper muffin cases to line the sections. (Could I find my silicon cases after the kitchen re-organisation? No, I couldn't!)
Put the butter, sugar, vanilla extract, eggs, flour and baking powder into a bowl and whisk until smooth and creamy. Stir in 75g of the blueberries.
Divide the mixture among the tin sections (there's no need to spread it level) and scatter with the remaining berries. Bake for 20 to 25 minutes until well risen and pale golden. Leave in the tin for 5 minutes then loosen gently and transfer to a wire rack to cool.
Once again, the recipe is from a really fantastic feature by Joanna Farrow which I tore out of a back copy of Country Homes and Interiors. They are good for breakfast and tea time. And any other time..?
Super Chunky, Super Swift
5 hours ago