Blueberry Muffin
Very tasty And Sweet, with a little extra milk than normal for a nice moist muffin.
Ingredients
- 115 gram Butter
- 200 gram granulated sugar
- 240 gram flour – unbleached all-purpose
- 2 Large Eggs
- 2 teaspoon Vanilla
- 2 teaspoon Baking Powder
- 0.25 teaspoon salt
- 250 ml Milk
- 2.5 Cup Fresh Blueberries
Instructions
- Heat oven to 190°c.
- Grease 18 regular-size muffin cups (or 12 large size muffins).
- In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.115 gram Butter, 200 gram granulated sugar
- Add eggs one at a time, beating after each.2 Large Eggs
- Beat in vanilla, baking powder and salt.2 teaspoon Vanilla, 2 teaspoon Baking Powder, 0.25 teaspoon salt
- With spoon, fold in half of flour then half of milk into batter; repeat.240 gram flour – unbleached all-purpose, 250 ml Milk
- Fold in blueberries.2.5 Cup Fresh Blueberries
- Spoon into muffin cups and sprinkle topping onto each muffin.
- Bake 15 to 20 minutes, until golden brown and springy to touch.
Notes
Top with Granulated sugar for a nice crunch.
Twice the milk makes a fantastic blueberry cake! I accidentally used twice as much milk, so I poured it into a pan and baked for 20 min, hoping for the best. Out came the most delicious blueberry cake I’ve ever had.