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blueberryy muffin recipe
Blueberry Muffins Recipe
Print Recipe
This recipe makes 12 large muffins, but just change the serving size to make less!
Servings Prep Time
12 Large muffins 30 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
12 Large muffins 30 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
blueberryy muffin recipe
Blueberry Muffins Recipe
Print Recipe
This recipe makes 12 large muffins, but just change the serving size to make less!
Servings Prep Time
12 Large muffins 30 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
12 Large muffins 30 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Ingredients
Servings: Large muffins
Instructions
  1. Preheat oven to 375f (gas mark 5). Line muffin tray with paper cups. Sift flour, cornflour, baking powder, baking soda and salt, set to one side. Wash the blueberries and set aside. stir the butter, vegetable fat and sugar until creamed, light and fluffy.
  2. Add the vanilla extract and eggs slowly, and whisk. Add both the flour bowl and the butter bowl with the blueberries and stir until well mixed.
  3. Stick the batter in the fridge for at least 45 minutes (an hour's recommended)
  4. Scoop the batter into each muffin cup evenly and top with a teaspoon of sugar on each. Bake in the oven (575/gas mark 5) for 25 minutes. They may need another 5 minutes so look carefully!
  5. Cool for 10 minutes and remove muffins from the tray. Run a buttered knife over each muffin while they're warm and let it melt in, enjojy!
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