Moist Blueberry Muffins Recipe | Simple Home Edit

Name: Moist Blueberry Muffins Recipe | Simple Home Edit
Ingredients: 2 cups (300 g) plain (all-purpose) flour; 2 tsp baking powder; 1 tsp bicarbonate of soda (baking soda); ½ cup (115 g) caster (superfine) sugar (see note 1); ½ tsp ground cinnamon; 2 eggs, room temperature (see note 2); ½ cup (125 ml) oil (see note 3); ½ cup (125 ml) full-cream (whole) milk, room temperature (see note 4); ½ cup (125 g) plain yoghurt, room temperature (see note 5); 2 tsp pure vanilla extract; ½ cup (80 g) fresh or frozen blueberries; ¼ cup (55 g) coffee sugar crystals or brown sugar for sprinkling on top (optional)

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These are cafe-style, moist blueberry muffins. They taste exactly how you would expect, crunchy up the top and soft and moist in the centre.

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Ingredients

2 cups (300 g) plain (all-purpose) flour
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
½ cup (115 g) caster (superfine) sugar (see note 1)
½ tsp ground cinnamon
2 eggs, room temperature (see note 2)
½ cup (125 ml) oil (see note 3)
½ cup (125 ml) full-cream (whole) milk, room temperature (see note 4)
½ cup (125 g) plain yoghurt, room temperature (see note 5)
2 tsp pure vanilla extract
½ cup (80 g) fresh or frozen blueberries
¼ cup (55 g) coffee sugar crystals or brown sugar for sprinkling on top (optional)