This dish contains the following allergens: Eggs, milk, Milk/Dairy
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125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 1
Preheat oven to 190°C/Fan 175°C. Grease Ninja Foodi Zerostick 12 Cup Muffin Tin.
Step 2
In a large bowl, add butter, sugar and vanilla extract and beat together until light and fluffy.
Step 3
Add one egg and 1 tablespoon flour and beat until combined. Repeat with the remaining egg and 1 tablespoon flour, scraping down the sides of the bowl if necessary.
Step 4
Fold in the remaining flour alternately with the milk until well combined. Then fold in the blueberries.
Step 5
Spoon the batter into the greased muffin tin. The tin should be nearly filled with batter. Sprinkle ¼ teaspoon granulated sugar over the top of each muffin.
Step 6
Transfer tin to the oven and bake for 25 to 30 minutes, or until golden brown and when a cocktail stick is inserted into centre of a muffin and comes out clean.
Step 7
Allow muffins to cool in muffin tin for 5 minutes. Then using a non-stick palette knife, ease around the edges of muffins to help to remove from tin. Transfer muffins to a wire rack to completely cool.
Preheat oven to 190°C/Fan 175°C. Grease Ninja Foodi Zerostick 12 Cup Muffin Tin.
125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 2 of 8
In a large bowl, add butter, sugar and vanilla extract and beat together until light and fluffy.
125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 3 of 8
Add one egg and 1 tablespoon flour and beat until combined. Repeat with the remaining egg and 1 tablespoon flour, scraping down the sides of the bowl if necessary.
125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 4 of 8
Fold in the remaining flour alternately with the milk until well combined. Then fold in the blueberries.
125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 5 of 8
Spoon the batter into the greased muffin tin. The tin should be nearly filled with batter. Sprinkle ¼ teaspoon granulated sugar over the top of each muffin.
125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 6 of 8
Transfer tin to the oven and bake for 25 to 30 minutes, or until golden brown and when a cocktail stick is inserted into centre of a muffin and comes out clean.
125g
salted butter, softened
200g
caster sugar
1
teaspoon vanilla extract
2
large eggs
250g
self-raising flour, divided
100ml
whole milk
200g
blueberries
3
teaspoons granulated sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon vanilla extract
2
large eggs
8oz
self-raising flour, divided
100ml
whole milk
7oz
blueberries
3
teaspoons granulated sugar
Step 7 of 8
Allow muffins to cool in muffin tin for 5 minutes. Then using a non-stick palette knife, ease around the edges of muffins to help to remove from tin. Transfer muffins to a wire rack to completely cool.
