Blueberry Muffins: The Best Muffins I Have Ever Made. Hello friends. This is my go-to yummy blueberry muffins recipe. So yummy, indeed.
So they are the best blueberry muffins I have ever made!! Bold statement eh!? But oh so true.
So I think the fact that the blueberries were really big ones made them even better.
So yummy and perfect for an afternoon treat, afternoon tea or a lunch box recipe idea.
Blueberry Muffins: The Best Muffins I Have Ever Made:
The best thing of all is that they are super easy to make. Who does not like easy recipes? Not only easy but oh so tasty.
So here is my how to make blueberry muffins from scratch-
* 150g Butter
150g Caster sugar
Also, 150g Self raising flour, sieved
3 medium eggs
1tsp Vanilla extracts with seeds
You Also Need:
10 Paper muffin cases
1.) Firstly, place the butter, sifted flour, caster sugar, eggs and vanilla extracts into a mixing bowl. Pre-heat oven 175C (fan). Mix all the ingredients together with an electric whisk until all combined together. Stir in the blueberries.
2.) Pop 10 muffin cake cases into a muffin tray and spoon the mixture evenly between the 20 cases. Therefore trying to make sure their is not too many or less blueberries in each.
3.) Cook in a pre-heat over for around 25 minutes or until golden brown. Last but not least, Remove from the oven and leave in the tray for 10 minutes, then remove and place on a cooling rack. Leave to cool.
They smelt amazing cooking!!
I popped on my running clothes and took the dog for a run when they came out the oven as I would have been tempted to eat a few.
I couldn’t wait for them to completely cool down properly if I was stood their waiting, could I!?. So yummy!!
So do you fancy trying one with a nice cup of tea? Perfect for afternoon tea too.
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Blueberry Muffins: The Best Muffins I Have Ever Made:
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- 10 muffin cake cases
- muffin tray
- 150g Butter
- 150g Caster sugar
- 150g Self raising flour, sieved
- 3 Medium eggs
- 1tsp Vanilla extracts with seeds
- 125g Blueberries
- 10 Paper muffin cases
- Muffin tray
- Place the butter, sifted flour, caster sugar, eggs and vanilla extracts into a mixing bowl. Pre heat oven 175C (fan). Mix all the ingredients together with an electric whisk until all combined together. Stir in the blueberries.
- Pop 10 muffin cake cases into a muffin tray and spoon the mixture evenly between the 20 cases. Trying to make sure their is not too many or less blueberries in each.
- Cook in a pre heat over for around 25 minutes or until golden brown. Remove from the oven and leave in the tray for 10 minutes, then remove and place on a cooling rack. Leave to cool.
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Updated Post. First published here 25th February 2016.