7 July, 2020
Blueberry Muffins
Another quick and easy muffin recipe.
Ingredients:
- 100g unsalted butter, softened
- 140g golden caster sugar
- 2 large eggs
- 140g natural yoghurt (you can use 0% fat)
- 1 tsp vanilla extract
- 2 tbsp milk
- 250g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125g blueberries (fresh or frozen)
Instructions:
- Preheat the oven to 200°C/fan180°C/gas6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and caster sugar together until pale and fluffy.
- Add the eggs and beat for 1 minute.
- Mix in the yoghurt, vanilla extract and milk.
- Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir.
- Fold in the blueberries and divide the mixture between the paper cases.
- Bake for 5 minutes and then reduce the temperature to 180°C/fan160°C/gas4 and bake for 15-18 minutes more, until risen and golden, and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
The muffins will keep for 3-4 days in an airtight container. After a couple of days, pop them in the microwave for 10-15 secs on high to freshen up.
Recipe adapted from BBC Good Food.