Name: Blueberry Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 115 g / ½ cup butter, softened; 200 g / 1 cup sugar; 2 eggs; 270 g / 2 cups flour, plus extra to toss the blueberries; ½ teaspoon salt; 2 teaspoons baking powder; ⅓ teaspoon ground cinnamon; 1 teaspoon vanilla extract; 120 ml / ½ cup milk; 2 cups blueberries in total (½ cup to be crushed with a fork and the rest tossed in flour); 3 teaspoons sugar for sprinkling

Method

10 steps

Cream together 115 g / ½ cup butter and 200 g / 1 cup sugar.
Add 2 eggs and mix well.
In a separate bowl, combine 270 g / 2 cups flour, ½ teaspoon salt, 2 teaspoons baking powder, and ⅓ teaspoon ground cinnamon.
Add dry ingredients to the wet mixture and mix until just combined.
Stir in 1 teaspoon vanilla extract and 120 ml / ½ cup milk.
Crush ½ cup blueberries with a fork and fold into the batter.
Toss the remaining blueberries in extra flour and gently fold into the batter.
Fill muffin tins with the batter and sprinkle the tops with 3 teaspoons sugar.
Bake at 190°C / 375°F for 30-35 minutes until golden and a toothpick inserted into the center comes out clean.
Allow muffins to cool before serving.

Print recipe