The perfect blueberry muffin recipe is a mystical thing, you know it's out there but it seems to do a very good job of hiding itself. I haven't tried many blueberry muffin recipes but this one could be a strong contender! I think the addition of any liquid to a cake batter will produce a dense and moist crumb, but be careful as too much will make a stodgy mess which won't be fun to eat. Using blueberries when they are at their peak in season will also give you great results as they'll have a much sweeter and juicier flavour, creating those lovely swirls of purple inside your muffins.
Ingredients
1/2 cup butter (room temp.)
3/4 cup caster sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract (always use extract rather than artificial flavourings, the difference is immeasurable)
2 cups plain flour
2 tsp baking powder
2 tblsp cornfour
1/2 tsp salt
2 cups blueberries
Method
Pre-heat the oven to 375f/ 190c/180c fan.
Cream together the butter and sugar until pale and fluffy. In a jug, beat the eggs lightly, then gradually add to the butter/sugar mixture, beating well after each addition. If the mix begins to curdle at this point add a tablespoon or two of the flour to bring it back.
Replace 2 tablespoons of the flour with cornflour and sift with the baking powder and salt into wet mixture. Mix the vanilla extract into the milk then pour into the mixture, stirring as you pour until all is combined. Don't over mix as this will cause the end result to be tough rather than light, don't worry if there are still a few pesky lumps!
Fold in the blueberries and pour into lined muffin tins, no more than 3/4 full otherwise they will spill over the sides during baking. Put into the oven immediately to capture the rise which will form lovely 'muffin tops' and bake for 25 minutes.
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