Blueberry Muffins
Blueberry Muffins
A wonderful muffin to cook and freeze at home. Much nicer than those you purchase at the coffee shops! Serve with cream, custard or ice cream.
Ingredients:
100 g unsalted butter
140 g caster sugar
2 eggs
140 g natural yoghurt
1 tsp vanilla extract
2 tbsp milk
250 g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine salt
125 g blueberries (fresh or frozen!)
Method:
Preheat the oven to 200°C / 180° Fan / 400°F / Gas Mark 6.
Line a 12 hole muffin tin with paper cases.
Beat the butter and caster sugar together until pale and fluffy.
Add the 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 carefully and divide the mixture between the muffin cases.
Bake for 5 mins, then reduce oven to 180°C / 160° Fan / 350°F / Gas Mark 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling.
Will keep for 3-4 days in an airtight container or freeze.
Additional Notes:
Add some flavour to the dish such as 1 tsp mixed spice.
If you have stored them in a refrigerator then after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Freezing Notes:
Freeze in labelled and dated containers for 4 months.
Equipment Used:
KitchenAid Stand Mixer
18 cm cake tin
Spoon
Weighing Scales
Measuring spoon.
Recipe credit: Save Money, Freeze Food.
