Blueberry Muffins

Nutrition values are AI-estimated based on ingredients.

• 1½ cups (180g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (250ml) warm milk
• 1 tbsp lemon juice
• ⅓ cup (80ml) melted butter
• 1 tsp vanilla essence
• ½ cup (100g) castor sugar
• 100g frozen or fresh blueberries
• A small amount of flour
• A little oil or butter

1. 1In a mixing bowl, pour 1 cup of warm milk, add 1 tablespoon of lemon juice, stir well, and let this mixture rest for 5 minutes to form a buttermilk substitute.
2. 2Place a sieve over a separate bowl and add 1½ cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt, then sift these dry ingredients together.
3. 3To the prepared buttermilk, add 1/3 cup of melted butter, 1/2 cup of castor sugar, and 1 teaspoon of vanilla essence, then whisk until thoroughly combined and smooth.
4. 4Gradually add the sifted dry ingredients into the wet mixture.
5. 5In a small bowl, take 100g of frozen blueberries and dust them lightly with a spoonful of flour.
6. 6Add the flour-coated blueberries to the batter and gently mix until just combined, being careful not to overmix.
7. 7Lightly grease the inside of paper muffin cups with a little oil or butter using a brush, then scoop the batter into the prepared cups, filling them about halfway or slightly more than halfway.
8. 8Arrange the filled muffin cups on a baking tray and preheat your OTG for 10 minutes at 180°C.
9. 9Bake the muffins in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

These instructions are our analysis of the original video. Watch on YouTube →