Best Blueberry Muffins
I made it!
40 people made this
These muffins are delicious and so soft that people will think you either bought them from a cafe or a bakery. Delicious and easy with a struesel topping
3 1/4 cups plain flour
1 1/4 cups sugar
190g unsalted butter at room temp.
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk
1 teaspoon vanilla essence
2 cups of fresh or frozen blueberries
10 min › Cook:
35 min › Ready in:
Preheat oven to 200 degrees C.
Prepare a 12 hole muffin tray by either spraying it with oil spray or lining it with muffin cases.
Using an electric mixer, blend flour, sugar, butter and salt in a large bowl until mixture resembles fine breadcrumbs.
Set aside 1/2 cup of mixture for the struesel topping.
Add baking powder and baking soda to the remaining main flour mixture.
In a separate bowl, whisk together the milk, eggs and vanilla.
Gradually beat into main flour mixture.
Carefully and evenly fold in blueberries.
Divide batter evenly into prepared muffin cups and sprinkle the streusel on top.
Bake until golden brown and skewer comes out clean, approx 25mins for fresh berries and 35 mins for frozen.
Cool for 5 mins in pan then transfer to cooling rack.
Muffins can be kept up to 3 days kept in airtight container.
Great little Patty ( Fairy) Cakes.
- 09 Mar 2014
This is a wonderful blueberry muffin. I loved the flour sugar butter topping. However, I baked the muffins at 350 F. The directions called for 200 F. I think perhaps it was meant to be 200 C. I used a wooden spoon to mix the batter. The batter did make more than a 12 cup muffin pan could hold. So, next time I will not use all the batter.
- 19 May 2013
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