An easy recipe for moist and fluffy Blueberry muffins.
Servings: 14 small muffins
- 2 1/2 cups SR flour
- 3/4 cup caster sugar
- 1/2 cup milk
- 1/2 cup greek or natural yoghurt (unsweetened)
- 1/4 cup vegetable oil
- 90 grams butter (melted)
- 2 eggs (beaten)
- 2 cups blueberries (250 grams) (frozen or fresh)
- 1 tablespoon rapadura sugar (or raw or brown sugar)
Pre-heat oven to 220 degrees celsius (fan-forced).
Prepare cupcake tins by lining with (14) patty pans.
Sift flour into large mixing bowl. Add sugar and stir to combine.
Add remaining ingredients, apart from a handful of blueberries (to decorate top of muffins) and the rapadura sugar, and stir gently to combine. Don't over-stir.
Spoon mixture into patty pans. Add a couple of blueberries to the top of each muffin and sprinkle with sugar.
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg