Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, blueberry muffins π. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Blueberry Muffins π is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Blueberry Muffins π is something which I’ve loved my whole life.
These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. For another spin on these muffins.
To get started with this recipe, we must first prepare a few ingredients. You can cook blueberry muffins π using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Muffins π:
- Get 250 g Flour
- Make ready 1 tsp Bicarbonate of Soda
- Make ready 2 tsp Baking Powder
- Get 1/4 tsp Salt
- Prepare 150 g Blueberries
- Take 140 g Golden Caster Sugar
- Take 100 g Unsalted Butter (soften)
- Make ready 2 Large Eggs
- Get 1 tsp Vanilla Extract
- Prepare 140 g Natural Yoghurt (low fat)
- Prepare 2 tbsp Milk (low fat)
Country Style Blueberry Muffins - Using cake flour in this recipe ensures that these blueberry muffins come out. These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made. The next day and beyond, reheating them works wonders to make them ultra moist again (just. But when it comes to muffin varieties, blueberry muffins with streusel topping hold the crown.
Instructions to make Blueberry Muffins π:
- Heat oven to 200C/180C fan and line the muffin tin with paper cases.
- Beat the softened butter and caster sugar together until pale and fluffy.
- Add eggs and mix for 1 min, then add in the yoghurt, vanilla extract and milk.
- Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, and sift into the wet ingredients. Stir till smooth.
- Fold in the blueberries and divide the mixture between the 12 muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan and bake for 15-18 mins more until risen and golden. Insert skewer into the centre. If it comes out clean they are ready.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling.
- Enjoy! They keep for 3-4 days. Store in an air tight container.
Nothing compares to the classic blueberry muffin and today I'm showing you exactly how to prepare them. These Blueberry Muffins are my absolute favorite. They have a soft, tender bite, with a crunchy streusel crumb topping and tons of blueberries inside. Blueberries - My favourite blueberry muffins are with fresh blueberries but frozen blueberries can be used with great success. Applesauce and eggs - I use unsweetened applesauce.
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