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Blueberry Muffins
Bakery-style muffins bursting with juicy blueberries and a crunchy sugar top. Folding the blueberries in gently at the very end, rather than mixing them through with the rest, keeps their skins intact instead of streaking the whole batter purple.
Ingredients
Instructions
Preheat oven to 190°C. Line a 12-hole muffin tin.
Whisk flour, caster sugar, baking powder and salt.
Whisk melted butter, eggs, milk and vanilla together.
Fold wet into dry until just combined. Gently fold in blueberries.
Divide batter among holes and sprinkle with raw sugar.
Bake 20-22 minutes until a skewer comes out clean. Cool 5 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
