Blueberry Muffins

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5 from 1 vote

An easy recipe for moist and fluffy Blueberry muffins.

Prep Time15

Cook Time19

Total Time34

Course: Dessert

Cuisine: Australian

Servings: small muffins

Calories: 236kcal

Author: Libby Hakim

Ingredients

2 ½ cups SR flour
¾ cup caster sugar
½ cup milk
½ cup greek or natural yoghurt (unsweetened)
¼ cup vegetable oil
90 grams butter (melted)
2 eggs (beaten)
2 cups blueberries (250 grams) (frozen or fresh)
1 tablespoon rapadura sugar (or raw or brown sugar)

Instructions

Pre-heat oven to 220 degrees celsius (fan-forced).
Prepare cupcake tins by lining with (14) patty pans.
Sift flour into large mixing bowl. Add sugar and stir to combine.
Add remaining ingredients, apart from a handful of blueberries (to decorate top of muffins) and the rapadura sugar, and stir gently to combine. Don't over-stir.
Spoon mixture into patty pans. Add a couple of blueberries to the top of each muffin and sprinkle with sugar.
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

Nutrition

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