Bakery Style Blueberry muffins

Today we’re going back to the basics with a breakfast staple.  A traditional blueberry muffin. A buttery and moist blueberry muffin that is just as gorgeous and delicious as the ones you find at coffee shops. You know the ones i mean, more top than muffin. The top of a muffin is by far the best bit!

I don’t know about you, but I am always envious of the texture, size, of the muffins I see in coffee shops.  I wanted to recreate them at home and thought that this would be a great way to use up fruit that was ripening a mega speed due to the sudden hot weather ( im not complaining)

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The muffins are moist, fluffy, and soft; they quite honestly give any bakery blueberry muffin a run for its money so give them a go.

If you try these out, I’d love to hear how you got on! Just tag #livalittlebakery on Instgram or Twitter and leave a comment below

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Bakery Style Blueberry Muffins
Serves 8
A buttery and moist blueberry muffin that is just as gorgeous and delicious as the ones you find at coffee shops.
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Ingredients
  1. 210g Plain Flour
  2. 100g Caster Sugar
  3. 1/2 Tsp Salt
  4. 2 Tsp baking Powder
  5. 1 Egg
  6. 150g Blueberries
  7. 75ml Vegetable oil
  8. 75 ml Milk
  9. 1 Tsp Vanilla
Instructions
  1. Preheat oven to 200 degrees C. Grease a muffin tin or line with muffin liners.
  2. Combine the flour, sugar, salt and baking powder.
  3. Next place the vegetable oil, milk and vanilla in to a bowl, add the egg and whisk until combined.
  4. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top
  5. Bake for 20 to 25 minutes in the preheated oven, or until golden
Notes
  1. If you are looking for something extra special try combining 1 tablespoon of granulated sugar with 2 teaspoons of cinnamon and sprinkle a little on the top of each.
  2. Enjoy 🙂
http://livalittlebakery.com/
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