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Blueberry Muffins

Categories: Comfort Foods, Kid-friendly, Quick to fix, Sweet
Type: Desserts and Baked Goods

Whip up a batch of these muffins for a special treat.

Prep Time: 15M

Cooking Time: 20M

Serves: Makes 12


  • 31/2 tbsp butter, melted and cooled slightly
  • 21/4 cups self-rising flour
  • 1 tsp baking powder
  • 6 tbsp granulated sugar
  • finely grated zest of 1 lemon (optional)
  • salt
  • 1 cup plain yogurt
  • 2 large eggs, lightly beaten
  • 11/2 cups blueberries
Blueberry Muffins photo

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  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. Sift the flour and baking powder into a large bowl, then mix in the sugar, lemon zest, and a pinch of salt. Make a well in the center.
  2. Mix the yogurt, eggs, and butter in a bowl, then pour into the dry ingredients, along with the blueberries. Fold together lightly, just until combined; don't overmix or the muffins will be heavy. Don't worry if a few lumps remain in the batter.
  3. Spoon evenly into the muffin cups and bake for 20 minutes or until risen and golden. Cool in the pan for 5 minutes, then serve warm or let cool to room temperature.
  • Use raspberries instead of blueberries, or orange zest instead of lemon.
  • These muffins are best eaten the same day they're made, preferably when still warm from the oven.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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