This is a super simple and quick recipe with ingredients that you usually keep in your fridge, with the exception of blueberries of course. You do not have blueberries? No problem, pick another fruit.
It is not the first time that I do blueberry muffins, here you can find my first version. I use these muffins as a snack for my kids during the school day, so keeping the sugar at a low quantity is important for my kid's general health.
Ingredients (for 22 pieces):
- 400g all-purpose flour
- 1 tablespoon of baking powder
- 4 eggs
- 100g sugar
- 1 teaspoon vanilla extract
- 160g butter (melted)
- 160ml milk
- a pinch of salt
- 500g blueberries
Directions:
- Preheat the oven to 200ºC.
- Mix the flour with baking powder and salt in a bowl and set it aside.
- In a mixer bowl, beat the eggs with sugar.
- Add the vanilla extract and the melted butter while continuing to mix.
- Add the flour mixture gradually and combine with parts of the milk when to composition becomes stiff and difficult to mix. Use the mixer at a slow speed to avoid clouds of flour around you.
- When the composition has a uniform look, stop the mixer and incorporate the blueberries. Use a spatula for this step, not the mixer to preserve the blueberry's integrity.
- Pour one ice cream scoop of composition into silicone/paper muffin shells. I used silicone moulds and I think it is the best option as the blueberries will spread in the oven and will make the muffin sticky. I ended up with 22muffins spread in 2 trays.
- Bake the 2 trays of muffins for 35-40 minutes at 200ºC or until they become brown on top.
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