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Blueberry Muffins
Bakery

Blueberry Muffins

45 minServes 8Nutri-Score D€
from @yeastmode.ph9 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • eggs (large, at room temperature)Dairy2 pieces
  • sugarPantry200 g
  • unsalted butter (melted)Dairy80 ml
  • vegetable oilPantry120 ml
  • fresh milkDairy240 ml
  • vanilla extractPantry5 ml
  • all-purpose flour (plus extra for coating the blueberries)Grains405 g
  • baking sodaPantry5 g
  • baking powderPantry10 g
  • saltSpices3 g
  • blueberries (fresh or frozen)Produce150 g
  • sugar (extra, for topping)Pantry15 g

per serving

Nutrition

374kcal

Carbs
50 g
Proteins
7 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Muffin pan
  • Oven
  • Cooling rack

step by step

Method

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 180 °C.
    • Line a large muffin pan with large muffin liners.
    Step 1

  2. Mix the wet ingredients

    • Whisk the eggs and sugar until pale and slightly fluffy.
    • Add the melted butter, vegetable oil, milk and vanilla and whisk until combined.
    Step 2

  3. Combine the dry ingredients

    • In another bowl, whisk the flour, baking soda, baking powder and salt together.
    Step 3

  4. Make the batter

    • Pour the dry ingredients into the wet mixture.
    • Fold gently just until no dry flour remains; do not overmix.
    Step 4

  5. Coat the blueberries

    • Toss the blueberries with a little extra flour so they are lightly coated.
    Step 5

  6. Fill the muffin liners

    • Fold the blueberries into the batter.
    • Divide the batter between the liners, filling them almost to the top.
    • Sprinkle the extra sugar over the tops.
    Step 6

  7. Bake the muffins

    • Bake until golden and a skewer inserted in the centre comes out clean.
    Step 7

  8. Cool and serve

    • Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack.
    Step 8
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