Looking to treat yourself for afternoon tea this week? Try these absolutely delicious, classic blueberry muffins. Not only are they quick, easy and fun to make but the flavour is unbeatable.

With a method that is as straightforward and easy as this one, this is a fantastic recipe to make with the grandkids and get them excited about everything to do with cooking! Serve these up fresh from the oven with some butter and a cuppa and enjoy!

Ingredients

• 240g plain flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 115g unsalted butter, softened
• 200g caster sugar
• 2 large eggs
• 1-1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 120ml milk
• 340g fresh blueberries
• 2 tablespoons raw sugar

Method

1. Preheat oven to 190C. Line 12-cup muffin tin with paper liners. Spray pan and liners with non-stick cooking spray. In medium bowl, whisk flour, baking powder and salt together.
2. In bowl of electric mixer, beat butter and caster sugar for about 2 minutes. Add eggs one at a time, scraping down sides of the bowl and beating well after each addition. Beat in vanilla extract and almond extract.
3. Gradually add flour mixture, alternating with milk, beating on low speed to combine until batter is very thick. Add blueberries to batter. Fold gently with spatula until evenly distributed – being careful not to overmix.
4. Scoop batter into prepared muffin tin. Sprinkle the raw sugar evenly on top. Bake for about 30 minutes, until lightly golden. Let muffins cool in pan for about 10 minutes. Transfer to rack to cool completely.