Using a classic recipe to make aromatic, tasty, and delicate blueberry muffins! If you want something lovely to drink with your tea, coffee, or milk, make muffins that melt in your mouth. If you have fresh or frozen blueberries on hand, you may use them to make delicious blueberry mini-muffins or great pastries for a holiday or everyday meal.
In this recipe,
250 g room temperature butter
2 teaspoons of sugar
2 ts sugar (brown)
6 ts flour (wheat)
milk, 2 ts
3 tablespoons powdered baking soda
a dozen big eggs
1 teaspoon extract de vanille
With frozen blueberries, approximately 150g
Preparation for Muffins with blueberries:
Beat butter and white sugar together, then add one egg at a time, beating well after each addition.
In a separate bowl, whisk together the vanilla extract, sifted flour, and baking powder, alternating with the milk.
Fill muffin tins 3/4 full with the frozen blueberries after gently stirring them in.
Cook for 20-25 minutes at 175 degrees in the centre of the oven. (For optimal results, place a steel muffin pan beneath the paper moulds to prevent them from floating outward, then cool for 10-15 minutes on the muffin pan.)
Blueberry muffins can be stored in the freezer. Before putting them in the freezer, wrap them in plastic and allow them to thaw in the plastic when you take them out. When you taste the blueberry muffins, they will be juicy and delicious.