With fresh blueberries, these burst and release their juicy flavour as they bake. These are more like scones in taste rather than sweet like traditional cupcakes. A wise man once said, "When a man grows tired of blueberry muffins, he grows tired of life." I've also made options for lower sugar or fat content). Enjoy! (This is a recipe I formulated from a few others and I like the light, spongy texture and juicy taste of these muffins).
250g Self-raising flour
1 teaspoon of Baking powder
80g Caster sugar (or 50g Caster Sugar and 100g Grated red apple)
1 teaspoon Vanilla Extract
225ml of Natural Yoghurt (or milk)
4 tablespoons of Vegetable oil
2 eggs, lightly beaten
1. Preheat the oven to 190oC/ 170oC Fan/ 375oF / Gas mark 5. Grease a
12-cup muffin tin or line the cups with paper muffin cases.
2. Sift the flour and baking powder into a large mixing bowl. Stir in the
sugar and blueberries. (You can add the grated apple at this point if
using this option).
3. In a separate small bowl or jug, beat together the vanilla, eggs, yoghurt
and oil with a fork until evenly combined.
4. Tip the egg mixture into the flour. Using a dessertspoon, gently fold the
ingredients together until just mixed. (Don't over-blend the ingredients
or the muffins won't be as light.)
5. Spoon the mixture into the paper cases; it should be level with the top of
the tin. Bake in the oven for 15 -17 minutes or until risen and just firm to
the touch. Leave the muffins in the tin for 2 minuted, then transfer onto
a wire rack to cool. Serve warm or cold.
I hope you like this recipe too. Have fun!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes.
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