Muffin time and it has to be the classic blueberry to start with because who doesn’t love a blueberry muffin. These are jammed pack full of blueberrys and are so light and fluffy they melt in your mouth.
I got the idea to do blueberry muffins way back in January, as it was my boyfriends’ birthday and I made him American style blueberry pancakes on his birthday. I had leftover blueberries and I got wondering about what I could make with them.
These blueberry muffins are small but mighty. This recipe is so quick and simple that your be making these all the time especially once you have tried them.
- 250 g Plain flour
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 150 g Blueberries
- 2 Eggs
- 100 g Plain Yoghurt
- 100 g Unsalted Butter Room Temperature
- 1 tsp Vanilla
- 140 g Golden Caster Sugar
- Beat the butter and caster sugar together until pale and fluffy.
- Add the eggs and beat in for 1 min, then mix in the yogurt and vanilla extract
- 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.
- Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 15-18 mins until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling.