American · Dessert
Blueberry Muffins
A classic American blueberry muffin built on a simple creamed-free batter — just whisked wet and dry mixtures folded together — studded with whole blueberries that burst into jammy pockets as they bake, finished with a crackly sugared top.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
306Calories
5.8gProtein
11.2gFat
45.7gCarbs
20.4gSugar
1.5gFiber
451mgSodium
76mgChol
6.4gSat Fat
103mgPotassium
41mgCalcium
1.8mgIron
0.2mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Coffee with Cream
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 200°C (390°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Whisk together the all-purpose flour, 28g sugar, baking powder and salt in a mixing bowl.
3
In a separate bowl or jug, whisk the egg, whole milk, melted butter and vanilla extract until combined.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — a few lumps are fine, do not overmix.
5
Toss the blueberries in a little extra flour to stop them sinking, then fold them through the batter with just two or three strokes.
6
Divide the batter evenly between the 2 lined holes, mounding it slightly, and sprinkle the reserved 5g sugar over the tops.
7
Bake for 20-22 minutes until domed and golden, and a skewer inserted into the centre comes out clean or with a few moist crumbs.
8
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 62g62g All Purpose Flour
- 28g28g Sugar White
- 3g3g Baking Powder
- 1g1g Salt
- 27g27g Egg, lightly beaten
- 35g35g Whole Milk
- 22g22g Butter, melted
- 3g3g Vanilla Extract
- 55g55g Blueberry, tossed in a little flour
- 5g5g Sugar White, for sprinkling on top before baking
