Blueberry muffins

YOU
20 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
A firm brunch-time favourite.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

MUFFINS
750.00 ml flour — cake
25.00 ml Robertson's baking powder
5.00 ml salt
60.00 ml sugar
50.00 g butter
3.00 eggs
375.00 ml milk
375.00 ml blueberries — fresh or frozen
TOPPING
25.00 g sugar cubes — crushed
25.00 g almonds — flaked
0.00 brown sugar — soft
0.00 cinnamon — ground
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180C. Line 20 muffin tin hollows with paper cups.
MUFFINS
In a mixing bowl, sift together the flour, baking powder and salt.
Stir in the sugar.
Make a well in the centre of the flour mixture. Melt the butter.
Lightly whisk together the eggs and milk and mix with the melted butter.
Pour the egg mixture into the well, then add the blueberries.
Mix lightly until just blended.
Fill the paper cups three quarters of the way with the batter.
TOPPING
Sprinkle half the muffins with the crushed sugar cubes and flaked almonds and the other half with soft brown sugar and cinnamon.
Bake for 25 to 30 minutes or until golden brown and done.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.