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Blueberry muffins



A great snack, so delicious, light and bursting with flavor and sweetness from the blueberries, super quick to whip up and with adding the of the buttermilk, so good.



Ingredients:

  • 240 grams of plain Flour

  • 2 tsp of Baking Powder

  • 1 tsp of Baking Soda

  • 1/2 tsp of Salt

  • 200 grams of caster Sugar

  • 75 ml of sunflour Oil

  • 3 Eggs

  • 1-1/4 cup of Fresh Blueberries

  • 300 ml of Buttermilk

  • 2 tsp Vanilla Extract

  • Lemon zest of 1 lemon

For the topping:

  • 50 grams of brown sugar Sugar

  • 40 grams of plain Flour

  • 50 grams of butter, cold, cut into small




Recipe

  1. Pre-heat the oven to 180°C and line 12 cupcakes holes with cupcake liners.

  2. Make the crumble topping by mixing all the ingredients together until lumps form and reserve.

  3. Mix all the wet ingredients together.

  4. Toss the washed blueberries in 1 tablespoon of flour.

  5. Mix the remaing flour with the dry ingredients.

  6. Combine the wet and dry ingredients together and the add in the blueberries.

  7. Spoon the mixture into the cupcake cases, you might need a little more cupcake cases depending on the size.

  8. Add the crumble on the top and bake for about 18 minutes until springy and golden brown.

  9. Lave to cool on a wire rack.



Before you leave, don't forget to:

  1. Check out the new Baking Glossary on the blog if you are unsure of any baking terms.

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  3. Tag me on Instagram if you recreate a recipe from the blog, @decadent_foodblog to get a shoutout.

Bye Xxx


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