Quick recipe finder Blueberry muffins 
These are the best blueberry muffins ever. Leave the mix to rest for as long as your willpower can bear…
By Paul Hollywood From Saturday Kitchen
Ingredients
- 110g/4oz plain flour
- 110g/4oz butter
- 65g/2½oz caster sugar
- 2 free-range eggs
- 1½ tsp baking powder
- 125g/4½oz blueberries, or equivalent in frozen blueberries
- pinch nutmeg
- double cream, to serve
Method
Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.
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