18 May, 2016
Blueberry Swirl Muffins
Blueberry Swirl Muffins
Makes: 12
Ingredients:
- 1 cup frozen blueberries
- 2 tablespoons sugar
- 2 tablespoons water
- 2 cups SR flour
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1/4 cup butter, melted
- 1 cup milk
Method:
- In a small saucepan place the frozen blueberries and the 2 tablespoons of sugar and water, simmer for 10 minutes until the berries have broken down and you have a smooth mixture, set aside and allow to cool
- Preheat oven to 180 degrees Celcius and prepare a muffin tin by lining with muffin cases and spraying the inside of the muffin cases with cooking spray
- Place all remaining ingredients into a mixing bowl and mix using a wooden spoon until well combined
- Fill each of the muffin cases about 2/3 full or evenly across the 12 muffins cases
- Pour the blueberry mixture into a piping bag
- Place the tip of the piping bag into the muffin and squeeze a generous amount into the centre of the muffin batter, repeat with all muffins
- Using a cake skewer to swirl the blueberry mixture around the muffin, do this by starting in the centre and working the skewer around in circular and figure 8 patterns
- Bake for 20 minutes until golden brown.
Recipe Notes:
- Store in an airtight container for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 3 months
- You will find an ice-cream scoop will almost perfectly fill your muffin case to 2/3 full
- Do not throw out any remaining berry mixture, you can freeze for the next batch of muffins or add to some natural or greek yoghurt for a delicious treat.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.