Blueberry Muffins
8 servings
40 minutes
Blueberry muffins are the true embodiment of American home baking, a favorite treat for cozy breakfasts and friendly tea gatherings. Their history begins in the tradition of American bakeries, where fresh berries meet soft, airy dough infused with the aromas of nutmeg, vanilla, and citrus notes. The sweetness of blueberries harmonizes with the slight tartness of orange zest, creating a rich and intense flavor. These muffins are perfect for morning coffee or evening tea; their tender texture and fragrant crust make each serving a small gastronomic delight. Sprinkled with sugar and nutmeg, they acquire a light crispness on the surface that complements the soft and moist center. The simplicity of preparation and rich flavor make this dessert one of the most beloved worldwide.
1
Preheat the oven to 190 degrees. Place 16 cupcake liners in two pans.
2
Mash 50 blueberries with a fork.
- Blueberry: 275 g
3
Sift the flour and combine it with baking powder, salt, sugar, and nutmeg. Mix thoroughly. Add eggs, milk, grated orange zest, vanilla essence, and blueberry puree. Knead the dough so it doesn't rise too much. Add the remaining berries and spoon the mixture into the muffin molds, filling them to the top.
- Wheat flour: 225 g
- Baking powder (raising agent): 2 teaspoons
- Salt: to taste
- Nutmeg: 0.5 teaspoon
- Chicken egg: 2 pieces
- Milk: 175 ml
- Oranges: 1 piece
- Vanilla essence: 1 teaspoon
- Blueberry: 275 g
4
Mix sugar and nutmeg, sprinkle on the cupcakes. Bake for 25 – 35 minutes.
- Sugar: 50 g
- Nutmeg: 0.5 teaspoon
