Mark Hix

Blueberry Muffins

Preparation info
  • Makes

    12-14

    • Difficulty

      Easy

Appears in
Eat Up: Food for Children of All Ages
Eat Up

By Mark Hix

Published 2000

  • About

Frozen blueberries are best here because the juices turn the mix an interesting colour. You can vary the basic muffin recipe by replacing the blueberries with chocolate drops or with chopped dried fruits such as apricots, soaked in hot water for an hour.

Ingredients

  • 220 g unsalted butter
  • 110 g caster sugar
  • 1½ tablespoons<

Method

Using an electric mixer, cream the butter, sugar and honey together until light and fluffy. Turn the speed down and gradually beat in the eggs. Sift the flour and baking powder together, then carefully fold into the mixture. Mix in the milk, then the blueberries - if using frozen ones, stir well until the mixture begins to turn blue.

Spoon the mixture into greased deep muffin tins and <