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  • 275 g (9 oz) self-raising flour
  • 2 teaspoons baking powder
  • 100 g (3½ oz) caster sugar
  • 250 g (8 oz) fresh blueberries
  • 2 eggs, beaten
  • 50 g (2 oz) slightly salted butter, melted
  • 200 ml (7 fl oz) milk
  • 2 teaspoons vanilla bean paste or extract
  • vanilla sugar, for sprinkling

Mix together the flour, baking powder and caster sugar in a bowl. Stir in the blueberries. Beat together the eggs, melted butter, milk and vanilla in a jug. Add to the dry ingredients and stir together using a large metal spoon until just combined.

Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until well risen and just firm to the touch. Transfer to a wire rack and sprinkle with vanilla sugar. Serve warm or cold.

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