Blueberry Muffin | Moist & Fluffy Muffin Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Preheat Oven to 200°C / 392 °F or 180° C Fan forced oven. Line a muffin tray with liners. If you are not using liners brush the tray with oil or butter.

Whisk the flour, bicarb and baking powder in a bowl.

In a separate bowl add all the wet ingredients along with sugar and whisk it until smooth.

Add the mixture to flour and mix together. Add blueberries and gently fold them in. Don't over mix.

Pour the batter into tray and bake at 200°C for 15 - 20 minutes. The top should become light golden and stick a tooth pick in, if comes out with moist crumbs it means they are ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens