Blueberry muffins

Name: Blueberry muffins
Prep time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 280 g all-purpose flour; 2 tsp baking powder; ½ tsp salt; 115 g butter, softened; 180 g granulated sugar; 2 pcs eggs; 180 ml milk; 1 tsp vanilla extract; 250 g blueberries

Soft, buttery muffins loaded with blueberries and a golden top. Watch the video above for Natasha's method.

40 min · 12 servings

Inspired by Natasha's Kitchen

Ingredients

Units

all-purpose flour280 g
baking powder2 tsp
salt½ tsp
butter, softened115 g
granulated sugar180 g
eggs2
milk180 ml
vanilla extract1 tsp
blueberries250 g

Method

1
Heat the oven to 190°C (374°F) and line a muffin tin with 12 paper cases.
2
Beat the butter and sugar fluffy, add the eggs and vanilla.
3
Fold in the flour, baking powder and salt alternately with the milk.
4
Gently fold in the blueberries and fill the cases.
5
Bake 18–22 minutes until golden. See the video for tips.

Allergens

Contains: gluten, egg, milk

Produced in a kitchen that handles nuts, milk, eggs and gluten.

Allergies? Always check the packaging of the products you use. Labels can vary between brands.

Diet

Notes

At-home version. Follow the video above. Toss the blueberries in a little flour so they don't sink.

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