Blueberry Muffins

  

 Ingredients

1 1/2 cups all-purpose flour

2 tsp baking pdr

1/2 tsp salt

6 tbsp unsalted butter, melted

1/2 cup + 2 tbsp sugar

1 egg / substitute

1 tsp vanilla essence

1/4 cup whole milk

1/4 cup yogurt

1 1/2 cups blueberries, rinsed & dried

 1 tbsp all-purpose flour, sprinkle over blueberries

Preparations

Preheat oven to  180 C. 

Combine the dry ingredients in a medium bowl – flour, baking powder, and salt.

On low-medium heat, melt butter in a small pot, add sugar and mix well till creamy.

Add the wet ingredients – milk, yogurt, vanilla and egg.

Blend for a couple of minutes until all the ingredients are well-combined.

Add the flour mixture to the wet ingredients

Mix until well incorporated, however do NOT over-mix.

Take fresh blueberries that have been rinsed and dried. Add a tbsp of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin.

Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD).

Grease the cupcake/muffin pan with coconut oil, or use muffin liners. Using an ice-cream scoop, scoop the batter into a cupcake or muffin pan.

The time can vary a lot depending on the size of your oven, voltage, I'ld prefer to bake @ 180 C for 12- 15 minutes, keep an eye, as when cake is bakes, you can smell it easily all over the house !.

 

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