Pakistani
Pakistani Chicken Karahi
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Blueberry Muffins
Soft, golden muffins bursting with juicy blueberries — perfect for breakfast or with afternoon tea.
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15 minPrep🔥
22 minCook🍽️
12Serves📊
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Ingredients
- 280g plain flour
- 150g sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 120ml oil
- 180ml milk
- 1 tsp vanilla
- 200g blueberries
Instructions
- Heat the oven to 190C and line a muffin tin.
- Whisk the flour, sugar, baking powder and salt.
- In a jug, mix the eggs, oil, milk and vanilla.
- Stir the wet into the dry until just combined.
- Fold in the blueberries.
- Divide between the cases and bake for 20-22 minutes until risen and golden.
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Tara’s tips
- Don't overmix — lumps make lighter muffins.
- Toss the blueberries in a little flour to stop them sinking.
Serving suggestions
- Best warm from the oven.
Storage & reheating
Keep 3 days; freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Frozen berries?
Yes — use straight from frozen, no need to thaw.
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