BLUEBERRY MUFFINS RECIPE UK RECIPES

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BLUEBERRY MUFFIN RECIPE - BBC FOOD



Blueberry muffin recipe - BBC Food image

These are the best blueberry muffins ever, but you can use this recipe as a basic muffin recipe, too. Leave the muffin mixture to rest for as long as your willpower can bear… Each serving provides 214 kcal, 3.5g protein, 20.5g carbohydrates (of which 10g sugars), 13g fat (of which 8g saturates), 1g fibre and 0.5g salt.

Provided by Paul Hollywood

Prep Time 1 hours

Cook Time 30 minutes

Yield Makes 8 muffins

Number Of Ingredients 7

110g/4oz plain flour
110g/4oz butter, softened
65g/2½oz caster sugar
2 free-range eggs
1½ tsp baking powder
125g/4½oz blueberries, or equivalent in frozen blueberries
pinch freshly grated nutmeg

Steps:

  • Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
  • Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
  • Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top. Serve warm.

Nutrition Facts : Calories 214kcal, CarbohydrateContent 20.5g, FatContent 13g, FiberContent 1g, ProteinContent 3.5g, SaturatedFatContent 8g, SugarContent 10g

BLUEBERRY AND BANANA MUFFINS RECIPE | DELICIOUS. MAGAZINE



Blueberry and banana muffins recipe | delicious. magazine image

Make these healthy blueberry and banana muffins and enjoy fresh, alongside coffee, for a breakfast. Alternatively, make in advance and keep in the freezer for a lazy last-minute brunch.

Provided by delicious. magazine

Total Time 0 minutes

Yield Makes 12

Number Of Ingredients 11

80g full-fat greek yogurt
80ml vegetable oil
200g soft light brown sugar
2 medium free-range eggs
300g self-raising flour
½ tsp ground cinnamon
1 tsp ground ginger
2 very ripe bananas, mashed
150g blueberries (50g reserved)
You’ll also need… 
Deep 12-hole muffin tray, lined with large paper muffin cases

Steps:

  • Heat the oven to 170°C/150°C fan/gas 3½. In a large mixing bowl, whisk the yogurt, oil and sugar until smooth. One at a time, whisk in the eggs, then stir in the rest of the ingredients with a pinch of salt until just combined – don’t overmix.
  • Divide the mix among the cases (it will fill them generously), then push the reserved blueberries into the top of each muffin. Bake for 40 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 239kcals, FatContent 6.6g (0.9g saturated), ProteinContent 4.6g, CarbohydrateContent 39.5g (20.1g sugars), FiberContent 1.5g

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