Top Tip! Roll your frozen fruit in some flour before adding to the batter to stop the fruit from falling to the bottom of the muffins/cake.
Bear in mind this is a muffin recipe so it’s not overly sweet like cake.
Ingredients
• 30g self raising flour
• 150g frozen blueberries
• 400g self raising flour
• 150g caster sugar
• 150g butter at room temperature (this is important)
• 3 medium eggs
• 75ml whole milk
Method
Preheat a fan oven to 180 degrees Celsius.
Mix 150g of blueberries with 30g self raising flour. Set to one side to use later.
Mix together flour and sugar in a large bowl. Using your hands rub the butter into the flour and sugar mixture until you get a breadcrumb like texture.
Make a well in the centre of the flour mixture. Crack in 3 eggs and pour in 75ml of milk. Using a fork draw the batter together. No need for a stand mixer for this recipe!
Once you have a batter, stir in the coated blueberries.
Divide into muffin cases and bake in the oven for 20-25 minutes until golden brown on top and cooked through.
This is a great recipe to batchcook and freeze.
Blueberry Muffins
