Blueberry and Nutmeg Muffins
12 servings
35 minutes
The cult berry, which they learned to produce all year round, in combination with loose dough is an absolutely win-win option. Blueberry muffins (and not only with this berry) have become a popular dessert in England and America, although their origin is French. And in general, these small sweet cakes, as we know them now, were conceived as ordinary bread and were neutral in taste. Today, there are hundreds of recipes for this pastry: yeast or with baking powder, using milk or sour cream, sweet or salty, with a liquid center or without. This aromatic bread is good in all its manifestations.
1
Grease the muffin pan with butter and sprinkle with flour.
- Butter: 110 g
- Wheat flour: 290 g
2
Mix flour, salt, and baking powder with a whisk. Coat the blueberries in two teaspoons of the flour mixture.
- Wheat flour: 290 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
- Blueberry (highbush): 1 glass
3
Beat the butter with sugar (200 grams) at medium speed with a mixer. This will take about four to five minutes. Then add the eggs one by one, followed by the vanilla.
- Butter: 110 g
- Sugar: 250 g
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
4
Switch the mixer to the slowest setting, add the flour, mix, and gradually pour in the milk. Mix until the dough comes together somewhat; this will make the muffins soft and fluffy. Fold in the blueberries with a spatula.
- Wheat flour: 290 g
- Milk: 120 ml
- Blueberry (highbush): 1 glass
5
Place the dough in the molds. Mix the remaining 50 grams of sugar with grated nutmeg and sprinkle on top of the muffins.
- Sugar: 250 g
- Nutmeg: 0.3 teaspoon
6
Place the future muffins in a preheated oven at 190 degrees and keep them there for about twenty-five minutes.
