Mary Berry's Blueberry Muffins
Ingredients
For the Muffins
- 2 cup all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon butter at room temperature
- ⅓ cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 2 tablespoon oil Mary uses sunflower but I only had vegetable oil
- 4 to 5 ounces blueberries plus 1 tablespoon all-purpose flour
For the Topping
- ¼ cup butter, melted
- ½ cup all-purpose flour
- ⅓ cup brown sugar
Instructions
Make the Muffins
- Preheat oven to 350° F and place 8 - 9 paper liners in your muffin pan.
- Mix the dry ingredients in a medium bowl.
- Mix the butter and the sugar together in the bowl of a stand mixer or in a medium bowl with a hand mixer. Add the eggs, one at a time and mix until combined.
- Stir in the rest of the wet ingredients. Do not use the mixer for the rest of this recipe! Just stir with a large spoon or spatula.
- Sift in the flour, baking powder, and salt. Stir in with a spatula.
- Toss the blueberries with 1 tablespoon flour to coat them. Fold the berries into the batter gently.
- Divide the mixture among the cupcake liners.
Make the Topping
- Mix together the melted butter, flour and brown sugar and sprinkle on top of each muffin. Press in lightly. Bake for 25 to 28 minutes until well-risen and light golden. Serve warm.
Nutrition
Serving: 1muffinCalories: 311kcalCarbohydrates: 49gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 19mgSodium: 364mgPotassium: 103mgFiber: 1gSugar: 19gVitamin A: 224IUCalcium: 141mgIron: 2mg
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