Soft and fluffy blueberry muffins along with the acidity of the berries kicking in every bite, great way to start the morning!
Course Breakfast, Tea Time
Cuisine British
Keyword Blueberry, Muffins
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12muffins (no muffin tops)
Calories 298kcal
Author SforB
Ingredients
60gVegetable Oil
75gUnsalted Butter, softened
170gCaster Sugar
2Eggs, large
1tspVanilla extract
140mlMilk
265gAll-purpose Flour(extra for dusting)
2tspBaking Powder
1/2tspSalt
180gBlueberries
Granulated Sugar / Icing Sugar(optional for topping)
Instructions
Preheat the oven to 180 degrees Celsius. Line a muffin pan with muffin liners.
Wash and pat dry the blueberries. Lightly toss to coat the blueberries in a bowl with flour. Leave aside.
Sift the flour, baking powder and salt together into a bowl. Leave aside these dry ingredients.
Cream the softened butter, oil and sugar in a large mixing bowl with an electric mixer until pale and smooth, around 4 minutes. Add the egg and the vanilla extract into the mixture, continue mixing to incorporate.
Add 1/3 of the dry ingredients and 1/2 of milk into the large mixing bowl. Fold until just combined. Repeat the process with another 1/3 of the dry ingredients and 1/2 of the milk. Do one last fold procedure with the remaining 1/3 dry ingredients. Just as the batter is just about to come together (you should still be able to still see a little flour), then add the blueberries in and fold just to combine.
Using an ice cream scoop or 2 spoons, scoop the batter evenly in your prepared pan – filling 2/3 of the muffin liner. * (optional: sprinkle some granulated sugar on top before baking) Bake for 22-25 minutes, or until a clean toothpick comes out when you insert it into the centre of the cupcake. Let the muffins cool for 10 minutes.
Notes
* If you want to achieve the muffin-tops, you can fill the muffin liner almost to the brim. This recipe will make around 9-10 muffin tops.Volume to metrics Conversions can be found here.