Ingredients
- 1 ¼ cup plain flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- 7 Tbs unsalted butter, melted (plus extra for greasing)
- 1 cup buttermilk or milk (you can use slightly more than a cup if needed)
- 1 tsp vanilla extract
- 1 heaping cup dried blueberries
- 1 cup baker’s sugar
Instructions
1. Preheat the oven to 350F. While the oven is preheating, sieve the flour into a mixing bowl to remove any lumps and create a fine powder.
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2. Next, to the flour, add the baking powder, baking soda and salt. Stir to combine evenly and set the bowl of dry ingredients aside.
3. Into a second mixing bowl crack the two eggs and stir to break apart. Pour in the cooled melted butter, buttermilk, vanilla extract, dried blueberries and sugar.
4. Mix the wet ingredients well with a spatula to dissolve the sugar and hydrate the blueberries.
5. Add the bowl of wet ingredients into the bowl of dry ingredients. Then fold the mixtures together with a spatula. Lightly combine the ingredients to ensure a light and fluffy muffin, be careful not over mix.
6. Grease a 12 cup muffin tray with the softened melted butter and divide the muffin batter evenly between each cup. Top each muffin with a sprinkle of extra sugar.
7. Next, transfer the muffins to the oven and cook for 15 minutes.
Test the muffins by inserting a toothpick, if the toothpick comes out clean then the muffins are ready. If there is still wet batter then return the tray to the oven for a few more minutes.
Notes
Once cooked, place the muffins on a wire rack to cool. They are especially delicious served warm or can be stored and consumed within 3 days.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes