Blueberry muffins recipe

16 ratings Rate
  • Serves 12
  • 15mins to prepare, 60mins to chill, 25mins to cook
  • 139 calories / serving
  • Freezable
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Line a 12 tin muffin tray with muffin cases.

Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Slowly add the beaten eggs, whisking constantly at the same time until incorporated. Sift in the flour and baking powder, mix well, then fold the blueberries in carefully. Cover and chill for at least an hour.

Preheat the oven to 190°C when ready to bake, then spoon the batter evenly into the muffin cases. Bake for 18-22 minutes until golden and risen.

Remove when ready and allow to cool a little before turning out onto a wire rack. Remove the paper cases, serve warm or cold.

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  • Ingredients

  • 110g (3 3/4oz) plain flour
  • 110g butter
  • 65g caster sugar
  • 2 medium eggs, beaten
  • 1 1/2tsp baking powder
  • 100g blueberries
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  • Energy 578kj 139kcal 7%
  • Fat 9g 13%
  • Saturates 5g 25%
  • Sugars 6g 7%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 12.8g Protein 2.1g Fibre 0.7g


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