Recipe: Gail’s Blueberry Muffins

Gail’s blueberry muffins are so good, but somehow they taste even better when you make them at home. This isn’t completely my recipe, I’ve just made a few tiny tweaks. This recipe is taken straight from the Gail’s cookbook, so full credit goes to them! I love to eat these straight out of the oven on a weekend morning or as a sweet treat to bake for guests.

I also always like to know exactly what baking trays and cases people use, so I thought I’d share mine. Both the Muffin Cases and Muffin Trays are from Amazon, and they pretty good.

Ingredients - Make 12 Muffins

• 500g Plain Flour

• 1 Tsp Baking Powder

• 1/2 Tsp Bicarbonate of Soda

• 1 Tsp Salt

• 2 Eggs

• 300g Caster Sugar

• 350ml Milk

• 120g Melted Butter

• 350g Fresh Blueberries (save a handful for the top)
  

For the Crumble Topping:

• 75g Plain Flour

• 50g Chilled, Diced Butter

• 25g Caster Sugar

Method

1. Preheat your oven to 180°C (fan). And line a muffin tin with paper cases.

2. Sieve together the plain flour, baking powder, bicarbonate of soda, and sea salt.

3. In a separate bowl, whisk together the eggs and caster sugar, then mix in the milk, followed by the melted butter.

4. Gently fold the wet and dry ingredients together until just combined. Fold in most of the blueberries, setting a small handful aside.

5. Make the Crumble: Rub together the 75g plain flour, chilled diced butter, and 25g caster sugar with your fingers until a crumbly texture forms.

6. Divide the batter evenly among the paper cases. Top each with a few of the reserved blueberries and a generous handful of the crumble mixture.

7. Put the tray into the oven and immediately reduce the temperature to 160°C (Fan). Bake in the oven for 30 minutes.

Enjoy!