Ingredients
Unsalted Butter, room temperature - 1/2 cup
Granulated sugar - 1 cup, (you can use powdered sugar)
Large eggs - 2 no
Baking powder - 2 tsp
Salt - 1/2 tsp
Vanilla extract - 1 tsp
All-purpose flour - 2 cups
Milk, room temperature - 1/2 cup
Fresh blueberries - 2½ cups
Granulated sugar, for topping - as required
Method
Preheat oven at 175 degrees for about 10mins. Line a muffin tin with paper liners.
In a bowl, add flour, baking powder, and salt. Mix well and keep aside.
In a bowl, add butter and sugar. Using a hand mixer, beat until creamy(about 2mins).
Add eggs and beat until combined.
Add vanilla extract and beat until combined.
Add half of the prepared flour and mix until just combined(don't overmix the batter).
Next, add half of the milk and mix until just combined.
Add the remaining flour and milk one by one and mix until just combined. (don't overmix the batter).
Using a spatula scrape the sides of the bowl.
Add the fresh blueberries into the batter and fold gently.
Here I used ice cream scoop to pour the batter in the lined muffin tin.
Sprinkle a pinch of sugar on top of each muffin.
Bake at 175 degrees for about 15 to 20 minutes or until a toothpick inserted into the center, comes out clean.
Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Comments
Post a Comment