Delicious Blueberry Muffins

Ingredients

100g butter softened, plus 1 tbsp of melted butter for greasing
140g golden caster sugar
2 large eggs
140g natural yoghurt
1 tablespoon vanilla extract
2 tbsp milk
250g Matthews Cotswold Plain Flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g blueberries

Method

  1. Preheat the oven to 200C/180C fan/gas 6 and line a muffin tin with 12 paper cases. 
  2. Beat the butter and caster sugar together until pale and fluffy. Add in the two large eggs and beat in for 1 min, then mix in the yoghurt, 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 12 muffin cases.
  3. Bake in the oven for 5 mins, then reduce the heat to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden. Insert a cocktail stick into the centre to check if it comes out clean.
  4. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. The muffins 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.

← Older Post Newer Post →

Have you tried these flours?

 Cotswold Crunch Flour
Image
Image
QUICKSHOP
Cotswold Crunch Flour
£2.90 - £14.00
Eight Grain Flour
Image
Image
QUICKSHOP
Eight Grain Flour
£3.25 - £16.00
Strong White Flour
QUICKSHOP
Strong White Flour
£2.20 - £10.75
Churchill Bread Flour
QUICKSHOP
Churchill Bread Flour
£2.50 - £12.25
VIEW ALL FLOUR