Cook and Scale
Blueberry Muffins
12 servings · 40 min total
Golden-domed, bakery-style muffins bursting with juicy blueberries and a tender, buttery crumb. Best warm from the oven.
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
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
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.
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.
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.