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Blueberry Nut Muffins     CD  Veg  CBF  40mins

Makes 6 large or 12 small cakes    Cold Vegetarian  Fruit  Nuts  Cakes Baked Fayre

275g/10oz Sugar
50g/2oz Softened Butter or Margarine
2 Eggs, beaten
120ml/4fl.oz. Milk
225g/8oz Plain Flour
2 teasp Baking Powder
1/4 teasp Salt
50g/2oz Roughly chopped Walnuts
175g/6oz Fresh or Frozen Blueberries


1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 6 large or 12 small holed muffin tin.

2. In a large mixing bowl cream together the sugar and butter until soft and fluffy.

3. Add the eggs a little at a time at a time, beating well after each addition.

4. Add the milk to the butter mixture and mix well.

5. Mix the flour, baking powder and salt together in a separate mixing bowl then fold into the butter mixture. Do not over mix.

6. Quickly stir in the nuts and blueberries then spoon into the prepared muffin cups, filling 2/3rds full.

7. Bake for 20-25 minutes or until golden brown.  

More Muffin Recipes  |   Cake Recipes  |  Bread & Bun Recipes  |  Biscuit & Pastries Recipes


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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