Blueberry Muffins
4 servings
30 minutes
Blueberry muffins are the embodiment of cozy British baking, combining the softness of the dough with the rich flavor of fresh berries. Their history is rooted in home baking traditions where simple ingredients transform into true culinary masterpieces. Blueberries add natural sweetness and a slight tartness to the muffins, creating a balance of flavors, while brown sugar adds warm caramel notes. They are quick and easy to prepare, and their airy texture and aroma make them an ideal choice for breakfast or a cozy tea time. They are good both warm and chilled, with a light buttery aftertaste that makes them especially tender. They pair excellently with a cup of fragrant tea or coffee and can also be a wonderful addition to family or festive tables.
1
Preheat the oven to 210 degrees. Grease 12 muffin cups with butter.
2
Sift the flour and baking powder into a large bowl. Mix with sugar.
- Wheat flour: 375 g
- Baking powder (raising agent): 1 tablespoon
- Soft brown sugar: 165 g
3
Mix softened butter, lightly beaten eggs, and milk. Stir everything well, but not with a mixer.
- Butter: 125 g
- Chicken egg: 2 pieces
- Milk: 250 ml
4
Add blueberries and gently mix. Spoon the batter into molds and bake for 20 minutes until golden. Let cool without removing.
- Blueberry: 185 g
