Mary Berry S Blueberry Muffins You Magazine You food. associated newspapers limited is a company registered in england and wales (company no. 084121), northcliffe house, 2 derry street, kensington, london, w8 5tt. vat number: gb 243 5711 74. these blueberry muffins are like the traditional american muffins so don’t expect them to be very sweet. they are always best served warm. Instructions. preheat the oven: preheat your oven to 200°c (180°c fan) 400°f (350°f convection). arrange 12 paper liners in a muffin tin. prepare the wet ingredients: in a large bowl, measure out the eggs, sugar, milk, melted butter, vanilla extract, and lemon zest. beat with an electric mixer until smooth.
Blueberry Muffin Recipe Mary Berry Foodrecipestory Spoon the batter into the muffin cups, filling each about halfway. add the blueberries: press approximately eight blueberries into the batter of each muffin cup, ensuring they are evenly distributed. bake the muffins: preheat your oven to 200°c (392°f) or 180°c (356°f) if using a fan setting. Preheat the oven to 400*f 200*c gas mark 6. butter a muffin tin really well, or line with paper liners. (i used a six cup muffin tin and 2 ramekins.) measure the flour and baking powder into a bowl and give it a good stir. drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Step 4: combine the wet and dry ingredients. make a well in the center of the flour mixture and pour in the egg mixture. gently fold with a spatula or a wooden spoon until just combined. do not overmix, as this will make the muffins tough and dense. the batter will be thick and lumpy, which is normal. Step 2. dry ingredients: in a large mixing bowl, combine the plain flour and 3 teaspoons of baking powder. if you prefer to use self raising flour instead of plain flour and baking powder, mix 250g of self raising flour with 1 teaspoon of baking powder. add the lemon zest, if using, and the caster sugar. mix well.
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