They’re extra buttery, soft, and moist. For that bakery style goodness, top with granulated sugar and fresh blueberries.
Do you often find blueberry muffins disappointing? I don’t blame you. So many muffins are either overly sweet or dry, or sometimes lacking real, fresh blueberries.
These ones are not too sweet, they have a tender crumb, and are bursting with blueberries in each and every bite.
These blueberry muffins are the favourite of both grown-ups and kids, and the recipe is guaranteed to give you tasty treats.
They are perfect for breakfast treat, also blueberries are rich in Vitamin C, antioxidants and are low in calories. So these muffins are also a healthy option compared to others like chocolate!
Muffins are my favourite because they’re easy to make, delicious to eat, and the flavors are endless! Everyone appreciates a fresh batch of muffins and, best of all, muffins can be for breakfast and snack.
- 100 g unsalted butter
- 140 g caster sugar
- 2 large eggs
- 140 ml plain yogurt
- 1 tsp vanilla extract
- 2 tbsp milk
- 250 g all-purpose flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 125 g blueberries
- Preheat the oven to 180C.
- Line a 12-hole muffin tin with paper cases.
- Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat until combine, then mix in the yogurt, vanilla extract and milk.
- Combine the flour, baking powder and bicarb of soda in a bowl with 1/4 tsp fine salt, then add to the wet ingredients and stir in.
- Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 20 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.Allow to cool completely.