Double Blueberry Muffins

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A timeless recipe which can be served at any time of the day, and made even easier with Easy Fill Cake Centres in Blueberry.

12 Portions

Easy 45 Minutes

Ingredients

Ingredients

For the recipe  Double Blueberry Muffins

For the Double Blueberry Muffins:

225 g Plain Flour (8oz)
2 Dr. Oetker Baking Powder Sachets (2 sachets/ 10g (2tsp)
115 g Caster Sugar (4oz)
150 ml Whole Milk (1/4pt)
115 g Lightly Salted Butter (4oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125 g Blueberries (4 ½ oz , of fresh blueberries)
140 g Blueberry Jam
1 Medium Egg Beaten

preparation

Preparation

Step 1: Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Lightly grease a 12 cup muffin or cupcake tin. Sift the flour and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.

Step 2: Mix the egg, milk, melted butter and Vanilla Extract together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the blueberries.

Step 3: Divide the batter equally between the muffin tins. Smooth the tops slightly and bake for 22-25 minutes, until risen and lightly golden. Cool for 5 minutes in the tin, then keeping the muffins in the tin, inject each one generously with Blueberry Jam using a piping bag. Leave to cool for a further 10 minutes before carefully removing from the tin and placing on a wire rack to cool.

Step 4: Your muffins are now ready to serve and enjoy – delicious served warm!

1 portion = approx 78g

Nutritional Information for the recipe Double Blueberry Muffins

Per Serving Per 100 g / ml
Energy 2600 kJ
621 kcal
1080 kJ
258 kcal
Fat 9.24 g 3.83 g
Carbohydrate 129.11 g 53.57 g
Protein 3.54 g 1.47 g

preparation

Preparation

Step 1: Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Lightly grease a 12 cup muffin or cupcake tin. Sift the flour and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.

Step 2: Mix the egg, milk, melted butter and Vanilla Extract together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the blueberries.

Step 3: Divide the batter equally between the muffin tins. Smooth the tops slightly and bake for 22-25 minutes, until risen and lightly golden. Cool for 5 minutes in the tin, then keeping the muffins in the tin, inject each one generously with Blueberry Jam using a piping bag. Leave to cool for a further 10 minutes before carefully removing from the tin and placing on a wire rack to cool.

Step 4: Your muffins are now ready to serve and enjoy – delicious served warm!

1 portion = approx 78g

Nutritional Information for the recipe Double Blueberry Muffins

Per Serving Per 100 g / ml
Energy 2600 kJ
621 kcal
1080 kJ
258 kcal
Fat 9.24 g 3.83 g
Carbohydrate 129.11 g 53.57 g
Protein 3.54 g 1.47 g
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