Blueberry Muffins

Blueberry Muffins Recipe
Time
Prep Time: 5 5 mins Cook Time: 25 25 mins Total Time: 30 mins
Ingredients
  • 300 grams (2½) cups plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon fine salt
  • 200 grams (¾ cup) caster sugar
  • 100 grams (½ cup) canola oil
  • 120 grams (½ cup) buttermilk
  • 2 eggs
  • 1 lemon, zested
  • 125 blueberries
Instructions
  1. Preheat oven to 180°C fan forced. Line a 12-cup muffin tray with muffin papers or cooking spray.
  2. Assemble the Emulsifying Disc into the food processing bowl. Add the dry ingredients into the food processing bowl and securely place and lock the lid.
  3. Turn the rotary dial to e(CREAMING) position and push in the dial to start the function. Continue the function until the dry ingredients are combined.
  4. Combine the oil, buttermilk, eggs and lemon zest in a separate bowl.
  5. Feed through the wet ingredients through the chute opening of 'Pusher C'.
  6. Once a smooth batter is developed, stop the function by pushing in the dial and turn the dial to O (OFF). Remove the lid and unlock the processing bowl.
  7. Divide the mixture evenly among the twelve muffin cups, then press the blueberries into the surface of the batter.
  8. Bake for 24 minutes, rotating halfway, or until the muffins are golden brown and a toothpick comes out clean.
  9. Cool in the muffin pan for at least five minutes before serving. Enjoy!
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