Blueberry Muffin Recipe

INGREDIENTS

4oz/115g/0.5 cup unsalted butter

3.5oz/90g dark chocolate, chopped

7oz/200g/1 cup caster sugar

1 medium egg

8fl oz/250ml/1 cup milk

2tsp vanilla extract

10oz/285g/2.5 cups plain flour

1tsp baking powder

6oz/175g/1.5 cups fresh or frozen (thawed) blueberries

METHOD

Preheat the oven to 190C, 375F, Gas 5.

Line a muffin tin with 12 paper muffin cases.

Melt the butter with the chocolate in a heatproof bowl over a pan of simmering water.

Stir until melted and well combined, transfer to a large mixing bowl.

Add the sugar, beaten egg, milk and vanilla and mix well.

Sieve the flour and baking powder into the mixture and fold in, do not over mix.

Gently fold in the blueberries.

Spoon the mixture into the muffin cases.

Bake in the centre of the oven for 25-30 minutes until firm to the touch.

Remove the muffins from the tin and place on a wire rack to cool.

Serve or store in an airtight container.

Have you tried this recipe? If so, I would love to hear about it!

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