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£8/kgRuby Bhogal, Bake Off finalist in 2018, says: “The sign of a good bake is wanting seconds; these will have you scrambling for thirds. Think tender sponge dotted with whole blueberries and demerara sugar for crunch. Soured cream helps ensure the muffins turn out extra soft and fluffy. I use frozen blueberries and add them to the muffins after some of the batter has been spooned into the cases. This keeps them whole and ensures you bite into juicy berries in every mouthful. But you could use fresh, too.”
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4 and line 12 holes of a muffin tin with paper cases. Use a freestanding mixer with a paddle attachment – or a large bowl and an electric hand mixer – to cream the butter and sugar together until light and fluffy (about 5 minutes). Add the eggs, one by one, beating well after each addition. Briefly beat in the soured cream and vanilla bean paste (if using) until combined. Put the flour, baking powder, bicarbonate of soda and salt in a large bowl and use a balloon whisk to combine. Pour the dry ingredients into the wet mixture and carefully fold in with a large metal spoon. Add the milk and stir briefly until smooth.
Spoon ½ of the batter into the cases and smooth out using the back of a spoon. Scatter over ⅔ of the blueberries and lightly press into the batter, then top with the remaining batter and smooth again. Press in the remaining frozen blueberries so there are 2 or 3 on each muffin and sprinkle over the demerara sugar for a crunchy top. Bake for 25-30 minutes until risen and pale golden. Transfer to a wire rack to cool, before serving warm or at room temperature.
For the classic ‘muffin top’, use standard cupcake cases rather than the tulip ones we’ve used here. The batter will rise over the top of them to create the distinctive shape.
Typical values per item when made using specific products in recipe
Energy | 1,007kJ/ 240kcals |
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Fat | 10g |
Saturated Fat | 6.1g |
Carbohydrates | 33g |
Sugars | 16g |
Fibre | 1.2g |
Protein | 3.7g |
Salt | 0.5g |
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