Blueberry Muffins

This makes approx 6 muffins.


  • 110g plain flour
  • 110g butter
  • 65g caster sugar
  • 2 free-range eggs mixed
  • 1 1/2 tsp baking powder
  • 100g blueberries (fresh or frozen)
  • pinch of nutmeg
  • Muffin cases


  • Pre-heat oven at 200C
  • Cream the butter and sugar. It should double in size and it should look like a cream. You shouldnt feel the sugar granes. This is slow and a bit painful 😛
  • Slowly, add 1/4 of egg to the cream, mix until all combined. Add another 1/4 of egg, mix until all combined. Repeat until all egg is in.
  • Add the flour, baking powder and nutmeg. Mix all well.
  • Cover the mix and let it rest for 10 minutes.
  • Prepare two cases per muffin if you dont have special muffin tray.
  • Take a piping bag, you dont need any special head. Put the mix into the bag. Cut the tip of the bag, it should be 1.5cm max diameter.
  • Pipe the mix vertically! (very important) on the bottom of the cases. Fill a bit less than half the case.
  • Add blueberries on top of each dollop of mix. 5-6 blueberries.
  • Then add another layer of mix on top of the blueberries. Remember to pipe vertically!. Fill until the top of the case. Add again 5-6 blueberries.
  • Put the muffins in the oven for 20 minutes aprox or until golden on top.
  • Before removing from oven, use a tooth stick and check it comes out clean.
  • Let it cool for a bit.
  • Optionally, you can use a bit of icing sugar on top for decoration.