Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, blueberry muffins. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. These homemade blueberry muffins are light, fluffy, and PACKED with blueberries!
Blueberry muffins is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Blueberry muffins is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have blueberry muffins using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry muffins:
- Make ready 3 eggs
- Take 125 g soft brown sugar
- Make ready 100 g caster sugar
- Make ready 500 ml milk
- Make ready 125 ml sunflower oil
- Take 1 tsp vanilla extract
- Make ready 300 g plain flour
- Get 1/2 tsp salt
- Make ready 2 tsp bicarbonate of soda
- Take 160 g wholemeal flour
- Make ready 25 g bran
Nothing compares to the classic blueberry muffin and today I'm showing you exactly how to prepare them. Paleo blueberry muffins are a sweet and cozy way to start your morning. Blueberry muffins are a classic recipe. And while this version is gluten-free, grain-free and dairy-free, you won't be disappointed.
Instructions to make Blueberry muffins:
- Preheat the oven to 180 C. Whisk the eggs and sugars with the vanilla extract, milk and oil. Mix well.
- Sift the plain flour, salt and bicarbonate of soda then add the wholemeal flour and bran and stir into the wet ingredients.
- This batter will make 30 muffins but you can make 10 at a time by using just 400ml of this batter and adding your chosen fruit. I have used 3oz of blueberries here. Just add them to the batter before filling the muffin cases 3/4 full.
- Bake for 15 - 20 mins until golden brown. Insert a skewer into the centre of a muffin and if it comes out clean they are ready. The rest of the batter can be kept in the fridge for up to 30 days in an airtight container or can be frozen.
The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an. These Soft, Delicious Blueberry Muffins Are Simple And Perfect For Breakfast, Snack Or After-School Treat. They're Filled With Blueberries And Topped With Coarse Sugar Making Them Irresistible. These blueberry muffins balance a moist, fluffy base with a buttery crumb topping and are equally These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine.
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