I had been wanting to make blueberry muffins for a while. I am crazy about berries and blueberries in particular. I throw them into fruit salads, use them for decoration, but above all, I eat them plain. Besides, they are very healthy. It’s a pity they are a bit expensive, although sometimes you can find great deals at large supermarkets. In those cases, I stock up. But let’s get back to today’s recipe. These muffins are soft and delicate and are very easy to make by following the usual procedure of combining the dry ingredients with the wet ones and that’s it. Naturally, they are perfect for breakfast and snacks, and I would recommend putting them in your children’s backpacks so they can have a wholesome snack at school.
Other sweet muffin recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 12 Blueberry Muffins
- 2 cups all-purpose flour
- 1 cup blueberries
- 3 eggs (medium)
- 2/3 cup sugar
- 1/2 cup butter
- 3.5 tbsp milk
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- powdered sugar (for dusting)
Tools
- 1 Bowl medium
- 1 Bowl large
- Electric whisks
- 1 Strainer fine mesh
- 1 Spatula
- 2 Muffin tins
- 12 Cupcake liners
Preparation of Blueberry Muffins
Place a little rice at the bottom of each muffin tin cavity before inserting the paper liners. This trick will keep your liners clean after baking.
Melt the butter in a double boiler or microwave and let it cool.
In a medium-sized bowl, mix the flour with the baking powder and vanillin.
Put the sugar in another bowl (larger) and add the eggs. Beat them with electric whisks until light and frothy.
Then add the now cool butter and beat again with the whisks.
At this point, start gradually adding the dry ingredients, incorporating them with a spatula. Also, add a pinch of salt.
Now soften the mixture with the milk.
Divide the batter into 12 cupcake liners, leveling the surface with a teaspoon.
Finally, distribute the blueberries on the surface of each cake, letting them slightly sink into the batter. You can also push some completely inside if you wish.
Bake the blueberry muffins in a preheated static oven at 356°F for 20 minutes. Remove from the oven and let them cool before dusting them with powdered sugar. Enjoy! Paola
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