Blueberry muffins
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4 and line 12 holes of a muffin tin with paper cases. Use a freestanding mixer with a paddle attachment – or large bowl and an electric hand mixer – to cream the butter and sugar together until light and fluffy (about 5 minutes). Add the eggs, one by one, beating well after each addition. Briefly beat in the soured cream and vanilla bean paste (if using) until combined. Put the flour, baking powder, bicarbonate of soda and salt in a large bowl and use a balloon whisk to combine. Pour the dry ingredients into the wet mixture and carefully fold in with a large metal spoon. Add the milk and stir briefly until smooth.
Spoon 1/2 of the batter into the cases and smooth out sing the back of a spoon. Scatter 2/3 of the blueberries and light press into the batter, then top with the remaining batter and smooth again. Press in the remaining frozen blueberries so there are 2 or 3 on each muffin and sprinkle over the demerara sugar for a crunchy top. Bake for 25-30 minutes until risen and pale golden. Transfer to a wire rack to cool, before serving warm or at room temperature.
