Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi
- Prep Time: 10 mins
- Cook Time 30 mins
- Total time: 40 mins
- Skill Easy
- Serves 12 people
Blueberry Muffins
TIP: An ice cream scoop is the perfect tool to add batter into muffin tin.
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Milk, Dairy
Ingredients
- 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
Cooking mode
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Method
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Step 1
Preheat oven to 190°C/Fan 175°C. Grease Ninja Foodi Zerostick 12 Cup Muffin Tin.
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Step 2
In a large bowl, add butter, sugar and vanilla extract and beat together until light and fluffy.
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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.
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Step 4
Fold in the remaining flour alternately with the milk until well combined. Then fold in the blueberries.
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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.
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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.
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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.
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Step 8
Serve warm or cold.
