Quick and Easy Blueberry Muffins
Quick and easy recipe for big and fluffy blueberry muffins. Golden crusty on the top and fluffy inside with bursting blueberries.
Ingredients
- 3 cups Plain flour
- 3 tsp Baking powder
- 1 cup Caster Sugar
- 1/4 tsp Bicarb Soda
- 80 g Unsalted butter (Melted and cooled down)
- 1/3 Cup Yoghurt
- 1 cup Milk
- 1/3 Cup Cooking Oil
- 2 large Eggs (Room Temperature)
- 1 cup Blueberries Fresh or Frozen
Instructions
- Preheat Oven to 200°C / 392 °F or 180° C Fan forced oven. Line a muffin tray with liners. If you are not using liners brush the tray with oil or butter.
- Whisk the flour, bicarb and baking powder in a bowl.
- In a separate bowl add all the wet ingredients along with sugar and whisk it until smooth.
- Add the mixture to flour and mix together. Add blueberries and gently fold them in. Don't over mix.
- Pour the batter into tray and bake at 200°C for 15 - 20 minutes. The top should become light golden and stick a tooth pick in, if comes out with moist crumbs it means they are ready.
Notes
- Muffins can be kept for 5 days in room temperature in air tight container. In warmer weather they can be refrigerated for 1 week. They can also be frozen for up to a month. Just thaw them and slightly heat them in microwave before serving.
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