Indulge in the mouthwatering goodness of these homemade blueberry muffins. Bursting with fresh blueberries and a hint of vanilla, these delectable treats are perfect for breakfast or a delightful snack.
Ingredients | |||||||||||
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Raj Baking Powder | 1 tablespoon | ||||||||||
Raj Break Fast Sugar 500 Gm | 1 cup | ||||||||||
Fl Vanilla 90 500 Ml | 1 teaspoon | ||||||||||
Blueberry Fruit Crush | 1 pint | ||||||||||
Teflon Muffin Mould Black 6 Cavity | 1 piece | ||||||||||
All-purpose flour | 2 Cups | ||||||||||
Salt | Half easpoon | ||||||||||
Unsalted butter, melted and cooled | Half cup | ||||||||||
Large eggs | 2 | ||||||||||
Milk | Half cup |
Begin by preheating your oven to 375°F and lining a muffin tin with paper liners.
In a large bowl, combine the all-purpose flour, baking powder, and salt, and whisk them together until well blended.
Take a separate bowl and mix the melted unsalted butter with granulated sugar until the mixture is smooth.
Add the eggs to the butter and sugar mixture, one at a time, and whisk after each addition.
Stir in the vanilla extract to enhance the flavor of the batter.
Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, while stirring gently until the ingredients are just combined. Avoid overmixing.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter equally among the muffin cups, filling each cup about two-thirds full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.