Easy blueberry muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
Showing items 1 to 3 of 6
- 100g/4oz unsalted buttersoftened, plus 1 tbsp, melted, for greasing
- 140g/5oz golden caster sugar
- 2 large eggs
- 140g/5oz natural yogurt
- 1 tsp vanilla extract
- 2 tbsp/30ml milk
- 250g/9oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125g pack blueberries(or use frozen)
Nutrition: per serving
- kcal226
- fat10g
- saturates6g
- carbs30g
- sugars14g
- fibre1g
- protein4g
- salt0.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy.
step 2
Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk.
step 3
Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in.
step 4
Finally, fold in the blueberries and divide the mixture between the muffin cases.
step 5
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
step 6
Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
