Who can resist blueberry muffins? Soft, fragrant, and full of juicy fruits, they are perfect for a sweet breakfast or a snack made with love. They take just minutes to prepare and fill the kitchen with an irresistible aroma. A simple, genuine recipe always loved by everyone, young and old!
If you don’t like blueberries, you can vary with other types of fruit. The base will always be a success.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 4 eggs
- 5 oz butter
- 3/4 cup sugar
- 3/4 cup milk
- 1 packet baking powder
- 1 pinch salt
- 1 packet vanillin
- 9 oz blueberries
Tools
- Stand Mixer
- Bowl
- Spatula
- Whisk
- Muffin Tins
- Cupcake Liners silicone muffin cups
Steps
Mix the sugar with the eggs for a few minutes.
Add the butter and milk
Finally, add the sifted flour with the baking powder and vanillin.
Add the blueberries to the batter and fill the cupcake liners 2/3 full.
Finish with more blueberries on top and a bit of granulated sugar, and bake at 356°F for about 30 minutes.
Make a few more: they disappear in an instant! And if you have any leftovers (strange but possible), store them in an airtight container for 2-3 days… always delicious!
🔄 Variants:
• You can replace the blueberries with chocolate chips, raspberries, or diced apples.
• Also try them in a whole wheat version with brown sugar for a rustic touch.
• For a lactose-free version, use lactose-free butter and almond milk.
🔄 Variants:
• You can replace the blueberries with chocolate chips, raspberries, or diced apples.
• Also try them in a whole wheat version with brown sugar for a rustic touch.
• For a lactose-free version, use lactose-free butter and almond milk.
