Blueberry Muffins πŸ’œ
Blueberry Muffins πŸ’œ

Hi, I’m Kate. Today, I will show you a way to make blueberry muffins πŸ’œ recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Blueberry Muffins πŸ’œ Recipe

Blueberry Muffins πŸ’œ is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Blueberry Muffins πŸ’œ is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Blueberry Muffins πŸ’œ:

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

Instructions to make Blueberry Muffins πŸ’œ:

  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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