Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 280 g wheat flour; 180 g white sugar; 2 tsp baking powder; 1 pinch salt; 2 egg; 1¾ dl milk; 100 g butter; 1 tsp vanilla extract; 200 g blueberry

Prep15 minCook25 minTotal40 minDifficultyVery easy

Ingredients

12 servings

Contains: Gluten, Milk, Egg

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 236.7; total 2840.2
Protein: 4.3 g; total 51.4 g
Carbs: 36.3 g; total 435.5 g
Fat: 8.5 g; total 101.6 g

Estimated · based on 9 of 9 ingredients

Golden-domed, bakery-style muffins bursting with juicy blueberries and a tender, buttery crumb. Best warm from the oven.

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Method

1
Prep the muffin tin — Heat the oven to 190°C/375°F and line a 12-hole muffin tin with paper cases.
2
- wheat flour280 g
- white sugar180 g
- baking powder2 tsp
- salt1 pinch
- egg2
- milk1¾ dl
- butter100 g
- vanilla extract1 tsp
Mix the dry and wet ingredients — Whisk the flour, sugar, baking powder and salt in a bowl. In a jug, beat the eggs with the milk, melted butter and vanilla.
3
- blueberry200 g
Fold in the blueberries — Pour the wet into the dry and fold just until combined. Gently fold in the blueberries, reserving a few for the tops.
4
Bake and cool the muffins — Divide between the cases, top with the reserved berries and bake for 22-25 minutes until risen and golden. Cool on a rack.

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