Blueberry Muffins

Cream butter and sugar, mix in eggs and flour, chill overnight, and bake with fresh blueberries until golden brown.

Baking Vegetarian Dessert Blueberries Muffins

Estimated Nutrition

Calories

255.7

kcal / serving

2045.2 kcal total

Carbs

20.7g

per serving

165.6 g total

Fat

17.9g

per serving

142.8 g total

Protein

3.4g

per serving

27.4 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

1.5

tsp

Baking Powder

Dairy

110

Butter

piece

Egg

Free-range

portion

Double Cream

To serve

Fruits

125

Blueberry

Fresh or frozen

GrainsCereals

110

Plain Flour

NutsSeeds

pinch

Nutmeg

Method

Slowly add the eggs and mix for three minutes.

Stir in the flour, baking powder, and nutmeg.

Cream the butter and sugar together.

Refrigerate the mixture for at least one hour or overnight.

Fill each muffin case just over half way with the mixture.

Stud each muffin with eight blueberries.

Bake at 200°C for 20 minutes until golden.

Serve the muffins with cream.