Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 300 g plain flour; 200 g sugar; 1 tbsp baking powder; 0.5 tsp salt; 2 eggs; 120 ml milk; 120 ml vegetable oil; 2 tsp vanilla extract; 250 g blueberries

Bakery-style muffins with tall domed tops bursting with juicy blueberries. A few simple tricks give you that big-muffin-top look.

40 min12 servings240 kcal / serving

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by Culicious Kitchen

Ingredients

300 g plain flour
200 g sugar
1 tbsp baking powder
0.5 tsp salt
2 eggs
120 ml milk
120 ml vegetable oil
2 tsp vanilla extract
250 g blueberries

Method

1
Preheat the oven to 200°C/400°F (a hot start helps the muffins dome). Line a 12-hole muffin tin with paper cases.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Toss the blueberries with a spoonful of this flour mix — coating them stops them sinking to the bottom.
3
In another bowl, whisk the eggs, milk, oil, and vanilla.
4
Pour the wet into the dry and fold gently with a spatula JUST until combined — the batter should be thick and a bit lumpy. Overmixing makes tough, flat muffins.

Cook it your way

Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.

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