This recipe is from The Hummingbird Bakery. It is the classic muffin and the perfect start to the day with a cup of tea . I enjoyed the sweetness of the blueberries and the softness of the sponge, my taste buds had a party and so will yours if you follow this recipe.
You will need :
360g plain flour
370g caster sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
375 ml buttermilk
1 egg
1/2 teaspoon of vanilla extract
70 g of un-salted butter, melted
250g Blueberries
A 12- hole muffin tray, lined with paper cases and preheat the oven to 170°C ( 325 °F) Gas 3.
1. Put the flour, sugar, salt, baking and bicarbonate of soda in a freestanding electric mixer with a paddle attachment (or use a hand held electric whisk) and beat on slow speed.
2. Put the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
3. Pour in the melted butter and beat until the butter has just been incorporated, then turn the mixer up to medium speed and beat the dough is even and smooth.
4. Finally, gently fold the Blueberries with a wooden spoon until evenly dispersed.
5. Spoon the mixture into the paper cases until two thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
This is an amazing recipe and I hope that you enjoy it.👌
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