Blueberry muffins are very delicate, sweet and light. The berries go perfectly with the sweet taste of the muffin and emphasize their taste. By thoroughly mixing the butter into the so-called fluff muffins are very fluffy and have a delicate flavor than most muffins I have baked.
Blueberry muffins from this recipe surprised me with their taste and quick preparation. You just need to remember that the ingredients should be at room temperature, otherwise it may cause a problem.
The muffins smell wonderful right after baking and taste best on the first day. This year my berries were smaller and more sour, but they didn’t taste any worse. On the contrary, they were drier, which suits me even better in sweet baked goods. They were eaten quickly and I can recommend making a double portion.
If you don’t have as many berries as in the recipe, use less, you don’t have to follow the recipe and it all depends on your taste. If you like muffins full of fruit, give them more.
HERE you will find my other muffin recipes .
MUFFINS WITH BLUEBERRIES
INGREDIENTS FOR MUFFINS:
QUANTITY: 6 large or 12 smaller ones
1.5 cups of cake flour
3 tablespoons of butter, heaping
1/2 cup of milk
1/2 cup of sugar
1 teaspoon of vanilla sugar
1.5 teaspoons of baking powder
1 egg
1 yolk
pinch of salt
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