Blueberry Muffin

The blueberry muffin is one of the most rewarding bakes for beginners: it needs no machine and no kneading, yet it bakes into soft, high-rising muffins. The secret is quick, gentle mixing.

1. Preheat the oven to 190 °C and prepare 8 muffin cases (that is how many the batter makes). In a large bowl mix the 300 g wheat flour, the 2 teaspoons baking powder and the 150 g sugar – this is the dry mixture.

2. In another bowl beat the 2 eggs, pour in the 200 ml milk and the 100 g melted, cooled-to-lukewarm butter. Mix smooth.

3. Pour the wet mixture into the dry, and stir only until it just comes together. It is fine to leave a few small lumps in it – that is how it should be.

4. Gently fold in the 200 g blueberries so the berries stay whole and do not colour the whole batter blue.

5. Spoon the batter into the muffin cases, filling each about two-thirds full so there is room to rise.

6. Bake at 190 °C for 20-22 minutes. It is done when the top is golden and springy; if you insert a toothpick, it should come out dry.

Tip: Do not overmix the batter – the slightly lumpy mixture is what gives a nice, high muffin. Do not open the oven during the first 15 minutes of baking, so the tops dome up nicely.