Blueberry Muffins πŸ’œ
Blueberry Muffins πŸ’œ

Hi, I am Marie. Today, I will show you a way to prepare blueberry muffins πŸ’œ recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little 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 popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Blueberry Muffins πŸ’œ is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have blueberry muffins πŸ’œ using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Blueberry Muffins πŸ’œ:

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