Blueberry muffin recipe

Chris Klein
Blueberry muffin recipe

Make these super simple blueberry muffins for a fun weekend bake. You happen to be just a couple of easy actions away from bite-sized blueberry treats

Nutrition and further information

Nutrition: per serving


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Bicarbonate of soda

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  • 125g pack blueberries (or use frozen)
  • Heat oven to 200C/180C fan/gas six and line a twelve-hole muffin tin with paper instances. Beat the butter and caster sugar collectively till pale and fluffy. Add the eggs and beat in for one min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/four tsp fine salt, then tip this into the moist components and stir in. Finally, fold in the blueberries and divide the mixture in between the muffin cases.

    Bake for 5 mins, then minimize oven to 180C/160C fan/gas four and bake for 15-18 mins a lot more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

    Cool in the tin for ten mins, then meticulously lift out onto a wire rack to finish cooling. Will keep for three-four days in an airtight container – following a day or two, pop them in the microwave for 10-15 secs on higher to freshen up.

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