Wild Blueberry Muffins

These light muffins make a great brunch or afternoon snack. They're quick and easy to make and go nicely with a cup of tea or coffee. They don’t keep well, though, so either freeze unwanted muffins to be reheated on another day, or prepare to finish them.

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Total Time
45 Minutes
85g of butter
250g of plain flour
2 tsp of baking powder
Pinch of salt
150g of caster sugar
300ml of buttermilk (or plain yogurt, or mix of yogurt & milk)
1 egg
150g of bilberries
Step 1
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with paper muffin cases.
Step 2
Melt the butter and let it cool slightly. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. In a jug, mix together the buttermilk, egg and melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the bilberries.
Step 3
Spoon the batter into the muffin cases and bake for 25-30 minutes, until golden and firm. Transfer to a wire rack and eat while still slightly warm.

The Hedgerow Cookbook: Cooking with foraged food by Caro Willson & Ginny Knox (National Trust Books). Image credit Cristian Barnett.

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