There is nothing quite like warm blueberry muffins with coffee in bed on a Saturday morning… but I have two small people who would very quickly turn my duvet purple so i have not had this luxury in a while.
Kids do however love blueberry muffins and if your little one is egg-free this recipe is even better for you.
As most people know these days, blueberries are a super food, so even though there is sugar in this recipe I still deem them as healthy, especially as I made them and know what went into them, NO nasty preservatives!
They are quick to prepare, no mixer required and I hope you enjoy them as much as my family does.
280g self-raising flour
1tsp baking powder
85g caster sugar
150g blueberries (fresh or frozen)
85g butter, melted
1tsp vanilla extract
Preheat the oven to 200 C.
Line a 12 hole muffin tin.
Weigh and wash your blueberries.
Weigh the flour & baking powder in a mixing bowl, mix well.
Add caster sugar and blueberries, mix well.
In a microwave friendly jug, weigh the butter and melt for 30 seconds. If it needs a bit longer watch it carefully.
Add the buttermilk and vanilla extract and mix well.
Pour into the dry ingredients and mix until just combined. The mixture will be quite stiff.
Spoon mixture into the paper cases trying to get them all about the same size.
Bake for 20 minutes until risen & golden.
Leave to cool in the pan for a few mins.
Eat warm with a cup of coffee!
If you give these muffins a go please don’t forget to tag us in your pics #sprinklesinthewild