With our blueberry muffins, we show the children a blueberry plant , and talk about the colours and what the plant needs to grow. We taste the blueberries, as some are slightly sweet and some more sour. We then make our muffin recipe to which we add the fresh blueberries.


Blueberry muffins

100 g butter
225 g self-raising flour
100 g soft brown sugar
100 – 150 g fresh blueberries
2 eggs
2 tbsp honey or golden syrup
125 ml milk

Milk can be replaced with natural yoghurt or buttermilk.

Method for blueberry muffins

Pre-heat the oven to 180°C.

If you decide to replace milk with buttermilk, shake the buttermilk well before measuring it.

Rub the butter and flour together until they look like breadcrumbs. Add in sugar, give it a stir and beat the eggs with a whisk until mixed. Spoon out the honey and add to the buter and flour mixture.

Add the milk and give the mixture a stir, then fold in the blueberries. Line mini or large muffin tins with paper cupcake holders, or spray the pan with a non-stick vegetable spray.

Bake the small muffins for about 10 to 12 minutes, or about 20-25 minutes for bigger muffins.

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