From the Anchor Yeast Kitchen
Blueberry Muffins
Prep 1 hr 15 mins
Baking Time
15–20 mins
Total 1 hr 35 mins
Makes 18 Blueberry Muffins
easy
Jump to Recipe
Save
Share
By
Anchor Yeast Kitchen
Knock together this quick and easy Blueberry Muffin recipe from our Quick and Easy Batters selection.
New to baking with yeast? Start with Dough Fundamentals in Learn.
Learn
Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
380
g
Sugar
( 375 ml / 1½ cups )
5
ml
Salt
( 1 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
2
Large eggs, beaten
160
ml
Oil
( ⅔ cup )
80
ml
Lukewarm milk
( ⅓ cup )
125
ml
Lukewarm water
( ½ cup )
250
ml
Fresh blueberries
( 1 cup )
Topping
120
g
Butter
125
ml
Sugar
60
g
Cake flour
( 125 ml / ½ cup )
Method
Mix the cake flour, sugar and salt together. Add the Anchor Instant Yeast and mix.
Mix the beaten egg with the oil, milk and water.
Add the egg mixture to the flour mixture to form a batter. Add a little more water if the batter is too firm.
Cover the bowl with greased plastic and allow to rest for 15 – 20 minutes.
Knock down the batter and add the blueberries. Stir until evenly distributed.
Spoon the batter into 18 greased muffin hollows, about ¾ full. Make sure the hollows are filled evenly.
Place small bowls onto the muffin pan to elevate the plastic. Cover with greased plastic and allow to rise in a warm place until just before the brim of the hollow, about 10 – 15 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
In the meantime, melt the butter and sugar over low heat. Add the flour and the cinnamon mix until smooth.
Once the muffins are removed from the oven, spread the tops with the topping, whilst still warm. Cool for 5 minutes and remove.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
Shop Now
Reviews
There are no reviews yet. Be the first one to write one.
Leave a Review
Loved this recipe?
Join the baking club
New tested recipes and baking skills in your inbox - free.