Blueberry Muffins
8 servings
30 minutes
Blueberry muffins are a delicate and aromatic treat that comes from Russian cuisine and captivates hearts with their delightful taste. The lightness of the batter, enriched with butter and sour cream, combines with the refreshing tartness of blueberries and subtle citrus notes of lemon zest. During baking, the berries turn into small islands of sweet juicy flavor, creating a contrast with the airy texture of the muffins. These muffins are perfect for a cozy tea time or breakfast, and their appetizing aroma wafting through the kitchen awakens the desire to try them as soon as possible. They provide a sense of warmth and home comfort, reminiscent of classic recipes passed down through generations.
1
Leave the butter at room temperature until softened.
- Butter: 180 g
2
Whip 170 grams of butter with sugar until fluffy.
- Butter: 180 g
- Sugar: 300 g
3
Gradually add the eggs, mixing well after each portion.
- Chicken egg: 4 pieces
4
Grate the lemon zest on a fine grater and add it to the mixture.
- Lemon zest: to taste
5
Add baking powder to the flour. Sift 1/3 of the flour into the dough.
- Baking powder (raising agent): 10 g
- Premium-grade wheat flour: 250 g
6
Then add a third of the sour cream and mix.
- Sour cream: 150 g
7
Slightly salt.
- Salt: pinch
8
Add the remaining flour and sour cream and knead a uniform dough.
- Premium-grade wheat flour: 250 g
- Sour cream: 150 g
9
Grease the baking molds with the remaining butter.
- Butter: 180 g
10
Fill the molds halfway with batter, decorating randomly with blueberries. Place in a preheated oven at 180 degrees and bake for 40 minutes. Remove the blueberry muffins from the oven and let them cool in the mold for 10 minutes at room temperature.
- Blueberry: 50 g
11
Then remove the cupcakes from the mold and let them cool completely. Enjoy your meal!