- standing mixer or hand mixer with beaters
Preheat oven to 160°C/320°F. Beat soft butter with sugar in a standing mixer or with a hand mixer until fluffy.
Add eggs, one at a time, and continue beating until well-combined.
- 250 g all-purpose flour
- 8 g baking powder
- 150 ml milk
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.
- 150 g blueberries
- 10 g all-purpose flour
In another bowl, mix blueberries with the rest of the flour. This slight coating prevents them from sinking to the bottom during baking.
- rubber spatula (optional)
Now, carefully fold in the blueberries by hand using a rubber spatula or a wooden spoon.
- 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.