Blueberry Muffin

Bursting with fresh blueberries with a smooth crumb and sparkling sugar crust, with an unmistakable scent of almonds, which complements the berries nicely. Perfect for your kids who love muffins!



  •  2 large eggs
  • 320g buttermilk
  • 70g oil
  • 70g melted butter
  • 270g plain flour
  • 135g caster sugar
  • ¼ tsp almond extract
  • 65g soft brown sugar
  • 1.5 tsp baking powder
  • zest of half a lemon
  • 150g frozen blueberries 



  1. Whisk flour, baking powder, baking soda, sugar and salt in an Avacraft Stainless Steel Mixing Bowl. In a separate bowl, whisk buttermilk, melted butter, oil, eggs, almond extract and vanilla.
  2. Make a well in the flour bowl, pour in the egg mixture. Mix until just combined – try not to stir more than 8 times. Some flour lumps in the batter are fine.
  3. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  4. Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature.


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