Blueberry Muffins

Bursting with fresh blueberries with a tender crumb and sugary crust, these really are the best blueberry muffins.


2 Eggs
75 g Caster Sugar
250 ml Full Fat Milk
110 g Unsalted Butter, melted
1 Tsp Vanilla Extract, or Almond Extract
300 g Plain Flour
2 Tsp Baking Powder
250 g fresh Blueberries


Preheat the oven to 190 degrees C
Line a 12 Muffin tin with paper Muffin cases
In a mixing bowl, beat together the Eggs, Sugar, Milk, melted Butter and Extract of your choice until pale and fluffy and well combined
Fold in the Flour and Baking Powder carefully by hand
Carefully fold in the Blueberries
Divide the mixture equally amongst the 12 prepared Muffin cases
Transfer to the oven and bake for 25 minutes, or until the Muffins have risen and are pale, golden brown