Muffins with fresh blueberries (bluberries)
Summer is the time to use fresh blueberries, which are abundant. And there are countless ways to consume antioxidant-rich blueberries. On sticks, in salads, with yogurt, in smoothies, in cakes. Today I'm going to give you a delicious recipe for fresh blueberry muffins that will impress you.
Equipment
- 1 muffin tin with 12 compartments
- 12 paper pockets for the mould
- 1 spatula
Ingredients
- 115 gram. butter
- 180 gram. brown sugar
- 2 middle eggs
- 260 gram. pastry flour + 2 tablespoons for the blueberries
- 10 gram. salt (2 teaspoons of salt)
- 120 gram. milk
- 125 gram. fresh blueberries
- 1 teaspoon vanilla extract or 2 vanillins
- 10 gram. baking powder
- 1 lemon (zest)
- icing sugar for sprinkling
Instructions
- 1. Preheat the oven to 180oC.2. Add the butter and sugar to the mixer's bowl and beat until the mixture becomes fluffy.3, Add the eggs one by one and beat until they are absorbed into the butter and sugar mixture.4. In a bowl, sift the flour and add the salt, baking powder, lemon zest and vanilla.5. Add the dry ingredients to the mixer alternately with the milk and beat for a while, until the ingredients are incorporated.6. Add 2 tablespoons of flour to the blueberries and mix.7. Add them to the mixture and mix gently with a spatula to incorporate them properly.8. Place the paper cups in the metal muffin tin and fill them with the mixture. 9. Bake in a preheated oven for 20-25 minutes.10. Remove them from the pan and place them on a wire rack to cool and prevent them from sweating in the pan.11. Sprinkle with icing sugar and decorate with fresh blueberries and mint leaves.
Notes
- Fresh blueberries can be substituted with frozen if you want to make muffins all year round.
- This portion is enough to make the mixture into a 20 cm cake tin, if you don't like muffins.
- Brown sugar can be replaced by white sugar
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