Blueberry Muffin Recipe. Taking advantage of the seasonal abundance and surely one of your five a day!
With blueberries in abundance (and on special offer with Aldi this week), we thought you might like a delicious weekend recipe for blueberry muffins. This is a fabulous way to use up that extra packet of blueberries that are stuck at the back of the fridge or some frozen ones you thought were a great idea and now can’t think what to do with. Whichever you choose the method is the same. It’s quick and simple, why not bake them with the kids. Perfect for a relaxed Sunday morning. Finally, remember to put the kettle on and enjoy these blueberry muffins fresh from the oven.
150g self raising flour
100g caster sugar
3 medium sized eggs
125g blueberries (more if you like)
Preheat oven to 180C/Gas Mark 6
Cream the sugar and butter together until pale and fluffy
Add the eggs one at a time, ensuring each is well combined before adding the next. If you find your mixture is splitting, add a table spoon of flour.
Fold in the flour and nutmeg.
Spoon into cupcake cases, filling to about half way up
Drop the blueberries on top
Bake for 20 minutes, until risen and golden