Blueberry Muffins by @millsandbuns

34 min

12 servings

🍬

80 g

Caster sugar

🍬

40 g

Brown sugar

🧈

100 g

Butter

🥣

50 g

Yogurt

🍦

5 ml

Vanilla extract

🥚

1 large egg

Egg

🌾

200 g

Flour

🫙

7.5 ml

Baking powder

🥛

120 ml

Milk

🫐

150 g

Blueberries

  1. Preheat

    Preheat the oven to 180°C (350°F) and line an 8-cup muffin tin with muffin liners.

  2. Melt
    • butter

    Melt 100 g butter in the microwave and let it cool slightly.

  3. Whisk
    • caster sugar
    • brown sugar
    • butter

    Whisk 80 g caster sugar, 40 g brown sugar, melted butter, and 50 g yogurt in a mixing bowl until smooth.

  4. Add
    • vanilla extract
    • egg

    Add 1 tsp vanilla extract and 1 egg. Whisk until fully combined.

  5. Sift
    • all-purpose flour

    Sift 200 g all-purpose flour and 1.5 tsp baking powder into a second bowl.

  6. Fold
    • all-purpose flour
    • milk
    • Caster sugar

    Fold the flour mixture into the wet mixture in additions, alternating with 120 ml milk. Stop mixing once no dry flour remains.

  7. Fold
    • blueberries

    Gently fold 150 g blueberries through the batter, reserving a few blueberries for the tops if desired.

  8. Divide
    • blueberries

    Divide the batter evenly among the lined muffin cups. Top each muffin with reserved blueberries.

  9. Bake

    Bake for 18 to 20 minutes at 180°C (350°F). Test the center with a skewer; it should come out clean.

  10. Cool

    Cool the muffins in the tin for 5 minutes. Transfer them to a wire rack before serving warm or at room temperature.

Blueberry Muffins by @millsandbuns

34 min

12 servings

🍬

80 g

Caster sugar

🍬

40 g

Brown sugar

🧈

100 g

Butter

🥣

50 g

Yogurt

🍦

5 ml

Vanilla extract

🥚

1 large egg

Egg

🌾

200 g

Flour

🫙

7.5 ml

Baking powder

🥛

120 ml

Milk

🫐

150 g

Blueberries

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F) and line an 8-cup muffin tin with muffin liners.

    🧁muffin tin
    🧁muffin liners

  2. Step 2/10

    Melt 100 g butter in the microwave and let it cool slightly.

    🧈butter
    🥣mixing bowl

  3. Step 3/10

    Whisk 80 g caster sugar, 40 g brown sugar, melted butter, and 50 g yogurt in a mixing bowl until smooth.

    🍬caster sugar
    🍬brown sugar
    🧈butter
    🥣yogurt
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Add 1 tsp vanilla extract and 1 egg. Whisk until fully combined.

    🍦vanilla extract
    🥚egg
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/10

    Sift 200 g all-purpose flour and 1.5 tsp baking powder into a second bowl.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🧺fine-mesh sieve
    🥄measuring spoons

  6. Step 6/10

    Fold the flour mixture into the wet mixture in additions, alternating with 120 ml milk. Stop mixing once no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🥛milk
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Gently fold 150 g blueberries through the batter, reserving a few blueberries for the tops if desired.

    🫐blueberries
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Divide the batter evenly among the lined muffin cups. Top each muffin with reserved blueberries.

    🫐blueberries
    🧁muffin tin
    🧁muffin liners
    🥄rubber spatula

  9. Step 9/10

    Bake for 18 to 20 minutes at 180°C (350°F). Test the center with a skewer; it should come out clean.

    🧁muffin tin
    🍢skewer

  10. Step 10/10

    Cool the muffins in the tin for 5 minutes. Transfer them to a wire rack before serving warm or at room temperature.

    🧁muffin tin
    ✨wire rack

Composition

Ingredients

Types

Sweeteners, Dairy, Fats, Flavorings, Eggs, Leavening agents, Fruits

Ingredients

Caster sugar, Brown sugar, Butter, Yogurt, Vanilla extract, Egg, Flour, Baking powder, Milk, Blueberries

Notes

Butter (melted), Blueberries (plus more for topping)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

265 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 38g, Sugars: 21g, Fat: 11g, Saturated fat: 6.4g, Fiber: 1.4g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 1.2mg, Potassium: 105mg, Sodium: 110mg

Vitamins

Vitamin A: 115µg, Vitamin C: 1.8mg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

15 minutes

Cooking

19 minutes

Overall

34 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, fine-mesh sieve, measuring spoons, muffin tin, muffin liners, skewer, wire rack

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Rainy day, Bake sale

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Tender, Moist, Soft, Fluffy, Juicy

Flavors

Sweet, Buttery, Vanilla, Fruity, Tangy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Cool completely before storing,Store in an airtight container,Line the container with paper towel to absorb moisture), fridge : 5 days (Store in an airtight container,Bring to room temperature or reheat before serving), freezer : 3 months (Cool completely before freezing,Wrap individually or store in a freezer-safe airtight bag,Thaw at room temperature or reheat from frozen)