Cream-topped Blueberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups Blueberries
- 2 ¼ cups all-purpose flour
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1.333 cups plain Yogurt
- For the topping
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
- To decorate
- 12 Blueberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Toss the blueberries in 2 tablespoons of the flour. Set aside.
3.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg.
4.
Sift in the flour, baking powder, bicarbonate of soda and salt and stir until just combined.
5.
Gently stir in the yoghurt and blueberries.
6.
Spoon into the paper cases and bake for about 20 minutes until the muffins are golden and springy to the touch. Place on a wire rack to cool completely.
7.
For the topping: whisk together the cream and icing sugar until thick.
8.
Spoon into a piping bag and pipe on top of the cakes. Place a blueberry on top of each cake.
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