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Baking & dessert

Blueberry muffins

Makes 12 muffins.

Recipe bywjf.morris
BakingNon-sourdough
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Total time1 hr 28 min
DifficultyModerate
Community ratingNew recipe
Whole recipe50.7g protein
Photograph of Blueberry muffins
OK
Structure checkedAdaptive recipe data
Serves
12

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 180°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 180°C fan.

  4. 04

    Prepare dry ingredients

    3 minHands-on

    Line the muffin tin with cases. Mix muffin flour, sugar, raising agents and salt thoroughly.

  5. 05

    Melt butter

    3 minHands-on

    Melt muffin butter gently and take off heat.

  6. 06

    Cool butter

    10 minHands-off · check as directed

    Cool butter to lukewarm; use milk near room temperature.

  7. 07

    Make muffin batter

    5 minHands-on

    Whisk muffin eggs, milk, cooled butter and vanilla. Fold wet mixture into dry ingredients just until no dry flour remains, then gently fold in blueberries. A slightly lumpy batter is correct; avoid beating smooth.

  8. 08

    Fill cases

    4 minHands-on

    Divide batter evenly between cases, leaving expansion room.

  9. 09

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  10. 10

    Bake muffins

    23 minHands-off · check as directed

    Bake at 200°C conventional / 180°C fan for 20–25 minutes until domed and a skewer away from a blueberry comes out clean.

  11. 11

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  12. 12

    Cool

    5 minHands-off · check as directed

    Rest in the tin for 5 minutes.

  13. 13

    Transfer

    1 minHands-on

    Move to a rack.

  14. 14

    Cool

    25 minHands-off · check as directed

    Leave another 20–30 minutes before eating so the crumb sets.

Equipment check

1 items required

  • 12-hole muffin tin and paper cases

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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