Best Blueberry Muffins

Hi! I'm Hazel the Makergirl and I've been back in the kitchen to bake one of my favourites- Blueberry Muffins.

240g plain flour

2 teaspoons baking powder

3/4 teaspoon salt

120g unsalted butter, softened

225g granulated sugar

2 large eggs

1-1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

120ml milk

200g fresh blueberries

2 tablespoons demerara sugar

Beat the butter and sugar together for a good 2 minutes until pale and fluffy.

Beat in the eggs one at a time.

Then beat in the vanilla and almond extracts

In a separate bowl measure out the flour, baking powder and salt.

Add some of the flour to the mixing bowl but turn the speed down. Add some milk.

Keep alternating the flour and milk until they are both fully incorporated into the cake batter.

By now, the cake batter should be really creamy and thick.

Add the blueberries and fold in carefully with a spatula.

Line a 12 cup muffin tin with paper or silicone muffin cases.

Put large dollops of cake batter in each case, I use an ice-cream scoop for this. Each case will be pretty full!

Sprinkle the top of each cake with demerara sugar.

Note- I came to make this and realised I had no demerara left! So I mixed 1 tbsp of granulated sugar with 1 tbsp of soft brown sugar and it worked well.

Bake for 30 minutes at 190 degrees celsius.

Leave in the tin for about 10 minutes before transferring to a wire rack to cool.

I hope you like these!