Blueberry and Cherry Muffins
8 servings
30 minutes
Blueberry and cherry muffins are the true embodiment of comfort and tenderness, combining the lightness of airy dough with the juiciness of berries. Blueberries give the muffins a subtle tartness and rich aroma, while cherries add a sweet aftertaste. These muffins hail from European cuisine, where berry bakes have always been popular. They are perfect for morning tea or as a delicate dessert for dinner. During preparation, it's important to thoroughly beat the butter with sugar to achieve an airy dough, and the added berries will make each bite bursting with vibrant flavors. They can be served warm or chilled, complemented by a light vanilla cream or powdered sugar sprinkle. The simplicity of preparation makes them an accessible treat that even a baking novice can easily make.
1
Beat the butter (at room temperature) with vanilla and regular sugar until fully dissolved.
- Butter: 200 g
- Vanilla sugar: 1 teaspoon
- Sugar: 125 g
2
Add one egg at a time, continuing to beat.
- Chicken egg: 4 pieces
3
Sift the flour with the baking powder, mix it with the sugar-egg-butter mixture, and gently fold with a silicone spatula.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
4
Place a paper liner in each muffin cup or grease with butter.
- Butter: 200 g
5
Add blueberries and cherries (1/2 cup of pitted chopped cherries) to the dough, mix quickly, and fill the molds 2/3 full.
- Blueberry: 100 g
- Cherry (sour): 80 g
6
Bake for 15-20 minutes in a preheated oven at 180 degrees.
7
from the specified amount of ingredients, about 15 standard-sized muffins are produced
