Blueberry Muffins 💜
Blueberry Muffins 💜

Hello, I’m Jane. Today, we’re going to prepare blueberry muffins 💜 recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Blueberry Muffins 💜 Recipe

Blueberry Muffins 💜 is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Blueberry Muffins 💜 is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook blueberry muffins 💜 using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry Muffins 💜:

  1. Make ready 250 g Flour
  2. Take 1 tsp Bicarbonate of Soda
  3. Make ready 2 tsp Baking Powder
  4. Get 1/4 tsp Salt
  5. Prepare 150 g Blueberries
  6. Prepare 140 g Golden Caster Sugar
  7. Make ready 100 g Unsalted Butter (soften)
  8. Prepare 2 Large Eggs
  9. Make ready 1 tsp Vanilla Extract
  10. Get 140 g Natural Yoghurt (low fat)
  11. Make ready 2 tbsp Milk (low fat)

Instructions to make Blueberry Muffins 💜:

  1. Heat oven to 200C/180C fan and line the muffin tin with paper cases.
  2. Beat the softened butter and caster sugar together until pale and fluffy.
  3. Add eggs and mix for 1 min, then add in the yoghurt, vanilla extract and milk.
  4. 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.
  5. Fold in the blueberries and divide the mixture between the 12 muffin cases.
  6. 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.
  7. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling.
  8. Enjoy! They keep for 3-4 days. Store in an air tight container.

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