Blueberry Muffins
Serve 12 - 14 Muffins
Ingredients
- 75g (3 oz) (6 tbsp) Kerrygold Pure Irish Salted Butter
- 350g (12 oz) (2 cups) plain flour
- 350g (1 ¾ cups) caster sugar
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 350ml (12fl oz) (1 ½ cups) buttermilk
- 1 egg
- ½ tsp vanilla extract
- 200g (8 oz) (1 ½ cups) blueberries
Directions
The classic muffin. Breakfast fit for a king or a well-deserved treat at the end of a long day. Go off piste and replace blueberries with raspberries or dried cranberries. Heaven forbid your tastebuds would suffer from boredom!
- Preheat the oven to 180°C (350°F), Gas Mark 4. Prep a 12-hole muffin tin with paper cases. Melt the butter in a small pan or in the microwave. Then put to one side to cool.
- Add the flour, sugar, baking powder and bicarbonate of soda to a freestanding mixer with the paddle attached and let the machine do the work on a low speed. Alternatively, use a bowl and handheld mixer.
- Pour the buttermilk, egg and vanilla extract into the flour mixture and beat together until it combines nicely.
- Add the melted but cooled butter and beat until the butter has just been incorporated. Then turn up to the tempo to a medium speed and beat until smooth and creamy.
- Gently fold in the blueberries until evenly dispersed. Divide up the muffin mixture among the paper cases, filling each one two-thirds full and bake for 20 minutes or until they turn that perfect golden brown colour. There’s a little trick to test muffins. If the muffin bounces back when touched, it’s perfect. Not convinced? Insert a skewer into the middle and it should come out clean.
- To serve, wrap up in greaseproof paper for picnics and packed lunches or arrange in a pyramid on the table and see how long they last.
