(Deutsch) Blueberry muffins are such a classic thing to eat out for me, which is why I never borthered to make them myself. It’s just too easy to find delicious once … well…almost anywhere really. But since my boyfriend‘s latest obsession are blueberries that’s all that weh ad at home when I felt like baking the other day. And boy am I glad about it! When looking at recepies I kept wondering why there is so much flour and so much milk in the muffins. I mean – really? I would have made a normal muffin batter and just put blueberries in. No? …Ok. I had to experiment a little but I finally found the mix I love – fruity, light and not too sweet. Have fun making those tasty treats!
Oh and as I love the little glasses so much, I made the muffins in them, just like the Cheesecake the other day. The glasses by Weck can easily bake at 170°C. If you don’t fill them up all the way you can close them and give them away as gifts. Cute!
For about 12 muffins or 15 glasses (140ml)
Let’s make muffins…
- 350 g plain flour
- 1.5 tsp baking powder
- 1 pinch of salt
- 150 g sugar
- 1 tsp vanilla essence
- 375 ml milk
- 2 eggs
- 70 g butter
- 200 g blueberries
- a bit of icing sugar to sprinkle on the muffins
Preheat the oven to 170°C
1.) Mix flour, salt, sugar and baking powder in a bowl.
2.) Use a second bowl to mix the milk, eggs and vanilla essence.
3.) While stirring, mix the eggmilk with the dry ingredients until you have a smooth batter. Do not overmix once it is done.
4.) Melt the butter on a low temperature, stir into the batter. It should not be too hot.
5.) Wash your blueberries and dunk them into some flour. This way they won’t sink once you place them in the batter. Seriously, do it, it works so well. And no, you cannot taste the flour after. Carefully mix into the batter with a spoon and place the batter in muffin cases or heatproof glasses that have been buttered and dusted with flour. (fill about 2/3)
6.) Bake the muffins for about 30 minutes. Let them cool completely before applying the icing sugar. If you used glasses – just flip them to release the muffins or eat them out with a spoon.
Tip: Applying flour to the berries is a very old trick but still I never tried it and was cranky after when all the fruit sank down. I am so happy with the result now.
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