Blueberry Muffins
Classic, fruity, and wonderfully moist, these Blueberry Muffins are a treat for any time of day. Made with Belvoir Farm Blueberry & Blackcurrant Cordial for a richer, more vibrant flavour, they’re perfect for breakfast or a snack. Easy to bake and full of delicious fruitiness, these muffins are sure to delight.
Ingredients
| 100g softened, plus 1 tbsp, melted, for greasing | Unsalted Butter |
| 140g | Golden Caster Sugar |
| 2, Large | Eggs |
| 140g | Natural Yoghurt |
| 1tsp | Vanilla Extract |
|
250g
|
Plain Flour |
|
2tsp
|
Baking Powder |
|
1tsp
|
Bicarbonate of Soda |
|
125g
|
Blueberries |
|
50ml
|
Belvoir Farm Blueberry & Blackcurrant Cordial |
|
2tbsp
|
Milk |
Method
To Make
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and Belvoir Farm Cordial and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
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