Easy blueberry muffins

 

Blueberry muffins on board with berries

Easy blueberry muffins


  • Preparation and cooking time
    • Prep:20 mins
    • Cook:20 mins
  • Easy
  • Makes 12

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Nutrition: per serving
NutrientUnit
kcal226
fat10g
saturates6g
carbs30g
sugars14g
fibre1g
protein4g
salt0.6g

Ingredients

  • 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125g pack blueberries (or use frozen)

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and 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 in for 1 min, then mix in the yogurt, vanilla extract and milk. 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.

  • STEP 2

    Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

  • STEP 3

    Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

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