Blueberry muffins
Blueberry muffins, from above
Non vegEggUnited States

Blueberry muffins

Tall, tender muffins bursting with blueberries and a crackly sugar top.

35 minTime
4 gProtein each
mildSpice
Bakery case classic1 chapter · 1 min read

Make it your way

Grandma's wayButter and blueberry bakery muffins.
The original
214kcalsame
4 gproteinsame
1 gfibresame
35minutessame

Blueberry muffins.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)2 cups
Baking powder2 tsp
Salt½ tsp
Sugar¾ cup, plus 1 tbsp for topping
Butter7 tbsp, melted
Egg2
Milk⅔ cup
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Blueberries1½ cups

Method

4 steps
  1. 1Whisk flour, baking powder and salt.
  2. 2Whisk sugar, melted butter, eggs, milk and vanilla. Fold into dry mix with blueberries until just combined.
  3. 3Fill 12 lined cups to the top, sprinkle with sugar.
  4. 4Bake at 200 C for 5 minutes, then 180 C for 15 to 18 minutes.
Serve it like this

Serve warm on a board or in a basket, split with butter. Coffee or a glass of milk alongside.

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Make it a meal

What goes with Blueberry muffins: a bread or rice, a side, something to drink and something sweet.

On the side Tuna salad10 min
On the side Green bean casserole50 min
A little snack Pizza popcorn10 min
To drink Rose milk10 min
Something sweet Cinnamon streusel coffee cake65 min
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