Biscuits and cookies have always been tea time favourites. But wouldn’t you like to royal it up with some Blueberry Muffins? This heavenly dessert has a soft baked crust with the delectable Del Monte blueberries adding just the right fruity punch. Let’s get the high tea started, shall we?
cup Granulated Sugar
cup Flavourless Oil
cup Del Monte Blueberries
TBSP Baking Powder
TBSP Vanilla Extract
Cups All Purpose Flour (Maida)
Start by pre-heating the oven to 400 F degrees.
While it’s warming up, line a standard muffin pan with paper liners. You don’t want even a bit of that tasty muffin to get stuck.
Now, let’s get our dry ingredients ready. Grab a large bowl and stir together flour, baking powder and salt, and set aside.
It's time for the wet ingredients. In a medium-size bowl, whisk together eggs, granulated sugar; make sure it dissolves, whisk in yogurt, oil, and vanilla extract. We want the mixture to be a light yellow- not too bright not too pale.
Fold the wet ingredients into the dry ingredients and mix everything using a spatula. Remember, the more you blend, the better it tastes.
Let’s hear it for the star of the dish! Go on and add a generous helping of the Del Monte blueberries in the batter.
Now that we have our batter ready, we can get baking. Put the batter into the prepared muffin tins, filling about 2/3 of each cup. They’ll be peeking up from those moulds in no time.
Place them in the oven and reduce the heat to 375F.
Bake for about 18-20 minutes. You’ll know your muffins are done when a toothpick inserted in the centre comes out clean.
Let them chill a little (just 5 minutes) before you carefully remove them from the pan.
Cool on a wire rack and don’t wait too long dig in!