Moist Blueberry Muffins Recipe
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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Cooking tools:
- Muffin tin
- Cooling rack
- Skewer
- Kitchen scale
- Oven
- Microwave
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Cupcake liner
Ingredients
- 300 g plain (all-purpose) flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 115 g caster (superfine) sugar (see note 1)
- ½ tsp ground cinnamon
- 2 eggs, room temperature (see note 2)
- 125 ml oil (see note 3)
- 125 ml full-cream (whole) milk, room temperature (see note 4)
- 125 g plain yoghurt, room temperature (see note 5)
- 2 tsp pure vanilla extract
- 80 g fresh or frozen blueberries
- 55 g coffee sugar crystals or brown sugar for sprinkling on top (optional)
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