Blueberry Muffins

Classic muffin but with a nice black treacle twist

INGREDIENTS

Frozen Blueberries- 540g

Plain Flour- 585g

Baking Powder- 8g

Bicarb of Soda- 8g

Salt- 7g

Butter- rm temperature- 288g

Caster Sugar- 288g

Black Treacle- 120g

Honey- 162g

Eggs- 216g

Buttermilk- 171g

METHOD

Toss the blueberries in some flour and place back into the freezer
Combine the flour, baking powder, bicarb and salt in and bowl.
Place the butter in the mixer bowl with the paddle attached and cream the butter until it has the consistency of mayonnaise.
Add the sugar and mix until light and fluffy
Add the treacle and honey and mix until combined.
Add the eggs and mix for 30 secs until just combined
With the mixer running alternately add half the flour followed by half the buttermilk until all ingredients are added.
Mix the blueberries in to the batter and spoon the batter in to the muffin cases
Bake at 200C for 5 mins then reduce the temperature to 160C and bake for a further 22 mins or until the a  knife come out clean.