Time: 40-45 minutes
Serves: 24 muffins
Ingredients:
220g Unsalted Butter
500g Tate & Lyle Caster Sugar
4 eggs
500g Everyday Favourites Plain Flour
250ml milk
4 teaspoons Dr. Oetkar Gluten Free Baking Powder
1 teaspoon salt
450g blueberries
1. Preheat oven to 180c fan.
2. Place cupcake cases in 2 x 12 cup muffin tins
3. Cream butter and sugar together and add eggs. Beat until you have a light smooth mixture.
4. Sieve flour, baking powder and salt into the mixture with the milk. Once you have beaten the mixture to a smooth consistancy, stir in your blueberries.
5. Carefully spoon mixture into the cupcake cases allowing space for them to rise. Bake for around 25 minutes or until when a toothpick is inserted near the centre it will be clean and free of batter when the toothpick is removed.