Welcome to the Doves Farm website. We're organic flour & gluten free flour specialists, use the search function to find what you want.

Go to your basket

0 items - Your basket is empty

 

You are here: Home > Recipes > Blueberry Muffins

Blueberry Muffins

Doves Farm recipe

Our recipe

The fresh blueberries in these muffins will become juicy morsels nestling in the sweet soft sponge cake. The recipe makes 6 large muffins.

Customer rating: CakeCakeCakeCakeCake 5 customer reviews

Servings

Unit of measurement

Ingredients

100 gSunflower Oil
2 tbspsNatural Yogurt
100 gCaster Sugar
1 Egg
150 gSelf Raising White Flour
100 gFresh Blueberries
6 Paper Muffin Cases

Method

  1. Beat together the oil, yogurt, sugar and egg.
  2. Mix in the flour.
  3. Mix in the blueberries.
  4. Spoon into paper muffin cases standing on a baking tray.
  5. Bake in a pre heated oven for 20/25 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.
 

Temperature & cooking time:
20/25mins at 190°C/Fan170°C/375°F/Gas 5

Dietary status:
Without Dairy , Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

5 Reviews
5 stars: 5
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

Share your thoughts with other customers:

Write Review

 

By Mrs Louise Broady

06 Feb 2012 | 14:08 GMT

Rating: CakeCakeCakeCakeCake

My daughter loves these muffins, I do however use Maddy James adjustments, less oil more yoghurt. I also use 100g white choc chips & 75g raspberries, the whole family eats these, so no more baking 2 different batches!

By Mrs Linda Gearing

10 Aug 2011 | 17:15 BST

Rating: CakeCakeCakeCakeCake

I used this recipe as amended for my contribution to the cakes stall at a fete and they went down really well.

By Mrs Linda Gearing

11 Jul 2011 | 21:15 BST

Rating: CakeCakeCakeCakeCake

Turned out very well. I used raspberries because I have a glut of them at the moment, I'll certainly make them again. Used the reduced oil as suggested with more yoghurt, also added a little more milk as the flour soaked up the liquid.

By Miss Maddy James

10 Mar 2011 | 17:45 GMT

Rating: CakeCakeCakeCakeCake

This is a great recipe but needs tweaking. First off, it has WAY too much oil. The first time I made these to the recipe and the oil was literally dripping off paper cups. No good.

I made it with a tablespoon more of yoghurt and 75g of oil which seems perfect.

Also, as with all gluten free baking, I let the mixture set for about 20 minutes. GF flour has a weird absorption rate and I find it tastes much better if I let it sit for about 20 minutes, mix it one more time and then cool it.

I replaced the blueberries with cranberries because I prefer them and they came out really well.

However, to answer Mrs. R Burrage's question, I did not have success with the egg replacement last time I made these. I might try flax seed to replace the eggs next time, and someone else might have luck with the egg replacement, but I did not. :)

Once the recipe is tweaked, 5 stars! But do mind to cut down the oil, it's just too much.

By Mrs R Burrage

26 Sep 2010 | 15:37 BST

Rating: CakeCakeCakeCakeCake

Was wondering if egg replacement can be used instead of whole egg?