Blueberry Muffins

Tall, tender bakery-style muffins bursting with blueberries and a sugary crunchy top.

35 min 10 servings Easy american

Ingredients

• 250 g flour
• 150 g sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 2 pcs eggs
• 240 ml milk
• 100 g butter
• 1 tsp vanilla extract
• 200 g blueberries
• 1 tbsp sugar for topping

Steps

1. Heat the oven to 200 degrees Celsius.
2. Line a 12-hole muffin tin with 10 paper cases.
3. Melt 100 g of butter in a small pot.
4. Let the butter cool for 5 minutes.
5. Whisk 250 g of flour, 150 g of sugar, 2 tsp of baking powder and 0.5 tsp of salt in a large bowl.
6. Whisk 2 eggs, 240 ml of milk, the melted butter and 1 tsp of vanilla in a second bowl.
7. Pour the wet mixture into the dry ingredients.
8. Fold gently with a spatula until just combined, leaving a few small lumps.
9. Gently fold in 200 g of blueberries.
10. Spoon the batter into the paper cases, filling each one to the top.
11. Sprinkle 1 tbsp of sugar over the tops of the muffins.
12. Bake for 5 minutes at 200 degrees Celsius.
13. Lower the oven to 180 degrees Celsius.
14. Bake for 18 more minutes until a toothpick comes out clean.
15. Let the muffins cool in the tin for 5 minutes, then move them to a wire rack.