Blueberry muffins are such a delicious tea time treat. It is even better when it is big, fresh, and hot and served with a dollop of clotted cream. There are thousands of blueberry muffin recipes out there, and through all my trials and errors, I have found this one, to be the perfect combination of ingredients.
It delivers a magnificent crispy outside, but fluffy inside muffin, with the lovely taste of blueberries. Sweet and succulent!
Preheat oven at 180 degrees Celsius. To skip the hassle of greasing muffin pans it is easier to use muffin or cupcake holders.
Rate this recipe!
| Prep Time | 10 min |
| Cook Time | 25 min |
| Servings | dozen |
Ingredients
- 150 gr butter softened
- 1 cup brown sugar
- 2 large eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup full cream plain yogurt
- 1 cup milk
- 1 teaspoon vanilla essence
- 1 cup fresh blueberries
Ingredients
| Rate this recipe! |
Instructions
- In an electric mixer, beat the butter and sugar until pale and creamy.
- Add eggs one for one until incorporated.
- In another mixing bowl, add all your dry ingredients except the berries.
- Add the margarine and sugar mixture to the dry ingredients and add the yogurt little by little while mixing, alternating with the milk and vanilla essence– just until incorporated.
- Add your berries by folding it into the batter.
- Fill muffin holders ¾ with batter, and bake for 25 minutes at 180 degrees Celsius, or until golden brown.
Share this Recipe
