Bakery Style Blueberry Muffins
Stop overspending at the nearby coffee shop and instead create a big batch of these muffins! Heaping with blueberries, a swirl of blueberry jam and a sprinkle of sugar for something super delicious. This is an 'all in one' recipe, so only requires one large mixing bowl. Use a wooden spoon to mix, avoid electric mixers!
Print
Pin
Servings: 12
Ingredients
- 320 g (2 ½ cups) All Purpose Flour
- 200 g (1 cup) Granulated Sugar
- 2 tsp (2 tsp) Baking Powder
- 2 (2) Large Eggs
- 100 g (½ cup) Unsalted Butter Melted
- 2 tsp (2 tsp) Vanilla Extract
- 140 g (½ cup) Natural Yoghurt
- 4 tbsp (4 tbsp) Milk
- 200 g (1 ½ cups) Blueberries
- Blueberry Jam
- Demerara Sugar Optional
Instructions
- Preheat the oven to 425℉/200℃. Line a 12 hole muffin tin.
- In a large bowl, combine the flour, sugar and baking powder. Make a well, and pour in the egg, vanilla, butter (make sure it has cooled a little), yoghurt and milk. Stir gently with a wooden spoon until just combined.
- Add in the blueberries and stir again. Spoon the batter into the lined muffin tin, filling to near the top of the liners. Add a teaspoon blueberry jam to the top of each and swirl a little with the end of a spoon/chopstick/knife or similar! Optional: Finish with a sprinkle of demerara sugar.
- Bake for 5 minutes, then turn the oven down to 350℉/170℃ while keeping the muffins in the oven, and bake for a further 20 minutes, until golden on top. Let cool on a wire rack (this prevents them getting oily on the bottom) - these are especially wonderful eaten warm!