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Blueberry muffins


Blueberry muffins

Ingredients 9
Servings 18-24 muffins
Time 20 min

Ingredients

  • 250
    g
    butter, at room temperature
  • 375
    ml
    sugar
  • 15
    ml
    vanilla essence
  • 4 x 250
    ml
    cake flour
  • 2,5
    ml
    salt
  • 20
    ml
    baking powder
  • 250
    g
    blueberries
  • grated zest of 1 lemon
  • 30
    ml
    light brown sugar
 

Method

baking 15 min
 

Preheat the oven to 170°C. Line 18-24 muffin tin hollows with cupcake liners and grease with non-stick spray.

1. Put the butter and sugar in a mixing bowl and beat with an electric beater until light and creamy.

2. Add the vanilla essence and mix well.

3. Sift the cake flour, salt and baking powder into the butter mixture and mix lightly until combined. Fold in the blueberries and lemon zest.

4. Fill each cupcake liner ¾ full of batter. Sprinkle a little brown sugar over and bake for 12-15 minutes or until fully risen and cooked through.

5. Remove the muffins from the baking tins and transfer to a wire rack to cool.

 

 

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