Blueberry Muffins

Best Blueberry Muffins

Ingredients

1/2 cup butter at room temp
1 cup caster/white granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt(a pinch)
2 1/2 cups fresh or frozen blueberries
2 cups self- raising (or all purpose) flour
1/2 cup milk

Topping
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons porridge oats

Pre-Heat oven to 375°.

Grease 18 regular-size muffin cups (or 12 large size muffins) or line muffin tins with paper cases.
In a large bowl, beat butter and sugar until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter.

Fold in the remainder of the flour, and then the remainder of the milk.

Gently fold blueberries into the batter and spoon into muffin cups.

Combine topping ingredients and sprinkle onto each muffin.

Bake 20 minutes, or until golden brown and springy to touch.

cook's notes: These muffins are more cupcake with fruit in than pure muffin, though I have never properly understood the dividing line between cupcake and muffin. I like to mess around with my basic muffin recipe and seek inspiration from other recipes and then go my own way. The inspiration for the recipe is H wanting to make cupcakes and needed to use up some blueberries that were on offer in the supermarket. I trolled through some recipes in my recipe folder, and had a browse through recipezaar to see what other recipes people use. I find it quite facinating that there can be hundreds of diffrent recipes for simple blueberry muffins... or rather hundreds of diffrent variations on a theme. M and H very happy, so I must have done something right.