- 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.
Want More Ideas?
Follow Kerrygold on Instagram
The sublime supper favourite, homemade apple tart evokes childhood memories of g...
Sticky toffee pudding with butterscotch sauce
A sweet tooth is not a weakness. It’s a gift. Especially when you’re armed w...
This iconic cake is a favourite with all the family. Curious culinary spirits ca...
In a small saucepan melt 6 tablespoons butter; pour into a 13 X 9-in...
Lamb chops with red wine, rosemary and garlic butter
Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary...
Garlic Stuffed Mushrooms with cheese
45 minutes is a long time to cook garlic but when you taste the resulting purée...