I put this recipe together after my husband asked if I could make blueberry muffins. I had never tried, but the best thing about cooking and baking is experimenting!
I did go a little overboard on the quantity, so most of them became a treat for my other half’s colleagues the next day – they must have liked them, because apparently they were gone in two minutes!
▪ Type: Vegetarian
▪ Approx. Preparation time: 10 mins
▪ Approx. Baking time: 20 mins
▪ Makes: 15 muffins
- 375g can condensed milk
- 125g pack blueberries (or use frozen)
- 250g plain white flour
- 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Line a muffin baking tray with muffin paper liners.
- Pre-heat the oven at 180 degrees Celsius.
- Wash the blueberries and leave to rest on a clean kitchen towel.
- Mix the flour, baking powder and bicarbonate soda in a large bowl.
- Add the butter and mix in well until the butter is well combined.
- Add the condensed milk, milk, and vanilla extract and mix well until homogeneously combined.
- Add the blueberries and fold them in carefully, making sure not to squash any of them.
- Fill each of the muffin paper liners with muffin mixture, taking care that the blueberries are equally distributed in each muffin liner.
- Pop the tray in the oven.
- Cook at 180 degrees Celsius for 5 mins, then lower the heat to 160 degrees Celsius for 15 mins, or till the muffins are golden brown and cooked inside.
- Serve hot or cool.
- Note: These will keep in the fridge for a couple of days, well covered with cling film or inside an airtight plastic container.