I love a blueberry muffin, I am a sucker for anything blueberry studded and sugar dusted.
To me muffins are a wonderfully cheeky way to totally legitimise eating cake for breakfast and lets be honest, what's not to love about cake for breakfast?
These blueberry muffins are absolutely gorgeous, light, fluffy, vanilla scented and bursting with beautiful blueberries. They are a favourite of mine and I can't recommend them enough.
The promise of a warm blueberry muffin is one of the few things that will actually get me out of bed on a cold, wintry Monday morning.
Makes 12 Muffins
230g plain flour
30g ground almonds
2 tsp baking powder
3/4 tsp salt
110g unsalted butter, at room temperature
175g golden caster sugar
2 large eggs
1 tsp vanilla paste
200g fresh blueberries
2 tbsp icing sugar, to dust, optional
To Make the Muffins:
Preheat the oven to 190C.
Line a 12-hole muffin tray with 12 cupcake cases and set aside.
In a medium sized mixing bowl, sift together the flour, ground almonds, baking powder and salt.
In a separate large mixing bowl cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla paste and beat until combined.
Gradually add the flour mixture, alternating with the milk and beat on a low speed just to combine. Do not over mix. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter between the 12 holes of your prepared muffin tray, turn the oven down to 170 C and bake for around 22 minutes or until a cake tester inserted into the centre of one of the muffins comes out clean.
Remove the muffins from the oven and transfer to a wire rack to cool completely.
Once cool dust the muffins with a little icing sugar to serve.