Blueberry muffins

Step 1/ 6

• 16 g butter
• 26⅔ g sugar

• standing mixer or hand mixer with beaters
• oven

Preheat oven to 160°C/320°F. Beat soft butter with sugar in a standing mixer or with a hand mixer until fluffy.

Step 2/ 6

• ¼ eggs

Add eggs, one at a time, and continue beating until well-combined.

Step 3/ 6

• 33⅓ g all-purpose flour
• 1⅛ g baking powder
• 20 ml milk
• salt

• small bowl

In one bowl, mix almost all the flour with baking powder and a pinch of salt. Next, alternate adding the flour mixture and milk. Blend into a smooth batter.

Step 4/ 6

• 20 g blueberries
• 1⅓ g all-purpose flour

• small bowl

In another bowl, mix blueberries with the rest of the flour. This slight coating prevents them from sinking to the bottom during baking.

Step 5/ 6

• rubber spatula (optional)

Now, carefully fold in the blueberries by hand using a rubber spatula or a wooden spoon.

Step 6/ 6

• muffin tins
• muffin liners (optional)
• ice cream scoop (optional)

Fill the muffin tins with the batter and bake in a preheated oven at 160°C/320°F for approx. 20 – 25 min. until golden. Cool in pan on a baking rack for approx. 10 – 15 min. Enjoy warm or leave to cool completely on a wire rack.

Enjoy your meal!