Top recipes · No. 33

Blueberry muffins

Name: Blueberry muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: Makes 12
Ingredients: 2 cups (250 g) all-purpose flour; ¾ cup (150 g) sugar; 2 tsp baking powder; ½ tsp salt; ½ cup (120 ml) vegetable oil or melted butter; 2 eggs; ¾ cup (180 ml) milk; 1 tsp vanilla extract; 1½ cups (225 g) blueberries (fresh or frozen); 2 tbsp sugar for the top

Soft, domed muffins packed with blueberries and topped with sugar.

Makes 12Prep 15 minCook 22 min

Ingredients

2 cups (250 g) all-purpose flour
¾ cup (150 g) sugar
2 tsp baking powder
½ tsp salt
½ cup (120 ml) vegetable oil or melted butter
2 eggs
¾ cup (180 ml) milk
1 tsp vanilla extract
1½ cups (225 g) blueberries (fresh or frozen)
2 tbsp sugar for the top

Method

Heat the oven to 400°F (200°C) and line a 12-cup muffin tin.
Mix the flour, sugar, baking powder and salt.
Whisk the oil, eggs, milk and vanilla, pour into the dry mix and stir just until combined.
Fold in the blueberries.
Fill the cups almost to the top and sprinkle with sugar.
Bake 20 to 24 minutes until golden and a skewer comes out clean.

Tip: Toss frozen berries in a spoon of flour and add them straight from the freezer so they do not bleed.

Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.

The top recipes pages are in English.

English

More languages are coming soon.