EASY BLUEBERRY MUFFINS RECIPE - BBC GOOD FOOD
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium
QUICK & EASY KETO BLUEBERRY MUFFINS (LOW CARB FRIENDLY ...
Moist muffins stuffed with sweet blueberries and baked to perfection.
Provided by Megha Barot
Categories Dessert
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
- In a large mixing bowl melt the butter in the microwave.
- Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
- Gently fold in your fresh blueberries.
- Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
- Allow to cool for 5-10 minutes prior to handling.
- Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!
Nutrition Facts : Calories 154 kcal, CarbohydrateContent 4 g, ProteinContent 4 g, FatContent 13 g, FiberContent 1 g, ServingSize 1 serving
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