Blueberry milkshakes
The perfect use for overripe berries – enjoy in retro glasses with colourful straws for added fun factor
Maple-glazed blueberry muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 250g plain flour
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 140g granulated sugar
- 100g unsalted buttermelted
- 50g buttermilk
- 2 large eggs
- 50g maple syrupplus 11/2 tbsp for the topping
- 1 tsp vanilla extract
- 175g blueberriesplus extra for the top
- 3 tbsp icing sugar
Nutrition: per serving
- kcal240
- fat8g
- saturates5g
- carbs37g
- sugars21g
- fibre1g
- protein3g
- salt0.6g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy.
step 2
Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
step 3
Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.
