Blueberry Muffins
8 servings
40 minutes
Blueberry muffins are a delicate and airy treat with a rich berry flavor and subtle spicy notes of cinnamon. This recipe traces back to traditional European baking, where berries are often used to add freshness and juiciness to sweet products. The muffins have a soft texture due to the combination of butter and milk, while the crumb topping gives them an appetizing crunch. Blueberries not only provide a pleasant tartness but also make each bite aromatic and juicy. These muffins are perfect for a morning breakfast with a cup of coffee or for a cozy tea time. They can be served warm or chilled, and complemented with cream or honey for a richer taste experience.
1
Sift 190 grams of flour, mix with salt, baking powder, and 150 grams of sugar.
- Wheat flour: 230 g
- Salt: 3 g
- Baking powder: 9 g
- Sugar: 250 g
2
Pour oil into a measuring cup, add an egg and milk to make a total of 250 ml. Whisk with a mixer.
- Grape seed oil: 80 ml
- Chicken egg: 1 piece
- Milk: 80 ml
3
Add the flour mixture and beat until a homogeneous, pliable mass is obtained.
- Wheat flour: 230 g
4
Mix in the blueberries. Distribute into molds.
- Blueberry: 145 g
5
Sprinkle the muffins with crumbs made from 100 grams of sugar, 40 grams of flour, 55 grams of cold butter, and 5 grams of cinnamon.
- Sugar: 250 g
- Wheat flour: 230 g
- Butter: 55 g
- Cinnamon: 5 g
6
Bake at 200 degrees for 20-25 minutes.