Blueberry Muffins
It’s blueberry season and what a better way to enjoy them, then in baked goods. These blueberry muffins are light, fluffy and moist. Super easy to make and ready in just 22 minutes, what a result. I absolutely love growing blueberries, they are so simple. Just give them the right conditions, acidic soil, rainwater and lots of sunshine and you are well away. They do great in a pot, providing they have adequate drainage.
This recipe would work great with the addition of some lemon zest. It would perk it up a treat. Try adding the zest of two lemons to the mix if you fancy the change. There is 200g of blueberries in this recipe, I keep them whole so you can have pops of fruit. Absolutely delicious. Be sure not to over-mix your batter! You could use this base to make lots of different muffin recipes. Switch the blueberries for chocolate say.
Blueberry Muffins
Serves: 16-18 small muffins
Prep time: 10 mins
Bake time 18-22 mins
Total time: 30 mins
Ingredients
240ml vegetable oil
4 eggs (room temperature)
80ml/g plain yoghurt (room temperature)
4 eggs (room temperature)
300g plain flour (+ 1 tbsp)
100g white sugar
100g light brown sugar
2 tsp bicarbonate soda
Half tsp baking powder
2 tsp vanilla extract
1 tsp salt
Directions
Pre-heat oven to 180c/gas mark 4. Grab a muffin tin and some muffin cases.
Add oil, eggs, yoghurt, sugars and vanilla to a mixing bowl. Mix until combined.
In a separate bowl, add 300g flour, bicarb, baking powder and salt. Mix together, then add to the wet mixture and mix until combined.
Add 1 tbsp flour to the blueberries and toss to coat, then gently fold them through the batter. Mixing them with flour prior to adding them to the batter helps them stop sinking to the bottom of your muffins.
Fill your muffin cases just before the top, making sure each one has an even amount of fruit. Cook for 18-22 mins, inserting a cocktail stick at the 18 min mark to see how they are getting on.
Allow to cool on a wire rack before eating, the blueberries can get quite hot.