Blueberry Muffins
What’s your favourite muffin? For us, blueberries have to be at least top three - they’re just perfect for every time of day - not too sweet that they can’t be eaten at breakfast, but sweet enough that you’re feeling like you’re getting a treat! The fresh fruit makes such a difference too; even in the winter, they make it seem like spring has sprung! We like to keep ours simple with a few blueberries dotted throughout, but if you’d like them even more decadent, add some raspberries or white chocolate!
To keep these muffins extra moist, we’ve added a secret ingredient - greek yoghurt! It adds a little bit of tang, which helps balance out the sweetness of the fruits while keeping the muffins from drying out. Delicious!
Ingredients
2 large eggs
200g sugar
250g self raising flour
120g butter – melted
2 tsp baking powder
½ tsp bicarbonate soda (baking soda)
½ tsp cinnamon
1 tsp vanilla extract
250g natural Greek yoghurt
10 tbsp milk
1 tbsp lemon juice
100g fresh raspberries (optional)
100g fresh blueberries
12 muffin cases
Method
Heat the oven to 200c, and place all the muffin cases in a 12 muffin tin
Melt butter and cool
Place the flour, baking powder, baking soda and cinnamon in a large bow, combine and set aside
In a large jug, mix and combine the cooled butter, eggs, greek yoghurt, milk, vanilla extract and lemon juice
Add the liquid mix to the flour mix and stir gently until combined – there may be a few lumps but that is fine. We don’t want to over-mix as it will stop the muffins from rising properly!
Add the fruits and gently fold in.
Divide the mixture between the 12 muffin cases – they will be full!
Bake for 20 minutes until golden brown – test if ready by placing a skewer/toothpick into the centre of a muffin, if it comes out clean, then they’re ready to be taken out of the oven and placed on a rack immediately to cool.
