My youngest, Seán is five and won’t eat blueberries but loves these muffins! These are so easy to make and are ideal for your child’s lunch box or even for a breakfast treat if you have a fussy eater! You can of course substitute the blueberries for your favourite berry or even use a combination of berries. These are also very tasty when made with frozen berries!

312 grams /2 ½ cups plain flour (all purpose)

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon baking powder

½ teaspoon salt

150 grams / ¾ cup granulated sugar

113 grams/ 1 stick/ ½ cup butter

1 large egg

1 teaspoon vanilla extract

250 millilitres / 1 cup buttermilk

150 grams /1½ cups fresh or frozen blueberries plus  25grams / ¼ cup to press on top

 

Method

Preheat oven to 180C/ 350F

Grease your muffin tin using non stick cooking spray or use muffin cases.

In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.

Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla and butter milk and mix until combined. Don’t worry if it looks lumpy.

Add the flour mixture and mix until combined, the batter will be thick

Gently fold in blueberries. Note that frozen blueberries will make the batter even stiffer as it brings down the temperature of it. It will also take about 6 minutes longer to cook but the results are just as good.

Scoop the batter into your muffin tin using an ice-cream scoop to evenly distribute the batter. Press 2 or 3 or the remaining blueberries onto the top of each muffin and cook for 20 minutes.

Make these gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum.

 

If using fresh blueberries cook for approx 20 minutes

If using frozen blueberries cook for approx 26 minutes