Kids' baking recipe for 4 - 8 people, takes only 20 mins; recipe has unsalted butter, golden caster sugar, large eggs, natural yogurt, vanilla extract, milk, plain flour, baking powder, bicarbonate of soda and blueberries.
Blueberry muffins
Course: Kids baking
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Milk: 2 tbsp milk
- Natural Yogurt: 140g natural yogurt
- Plain Flour: 250g plain flour
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Unsalted Butter: 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
- Baking Powder: 2 tsp baking powder
- Golden Caster Sugar: 140g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Blueberries: 125g pack blueberries (or use frozen)
- Large Eggs: 2 large eggs
Directions
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.Beatthe butter and caster sugar together until pale and fluffy. Add the eggs 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 1/4 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.
