Blueberry muffins

Name: Blueberry muffins
Yield: 6 pcs
Ingredients: 170 g mjöl; 75 g socker; 4 g bakpulver; 1.5 g salt; 1 tsk vaniljsocker; 0.125 tsk bikarbonat; 0.125 tsk koriander, malen; 0.125 tsk muskot; 85 g smör; 60 g mjölk; 1 st ägg; 170 g blåbär; Ingen enhet socker

Muffins packed with blueberries that are not as heavy and sweet as regular muffins.

Baking

7 steps6 pcs

Ingredients

170 g flour

75 g sugar

4 g baking powder

1½ g salt

1 tsp vanilla sugar

⅛ tsp baking soda

⅛ tsp ground coriander

⅛ tsp nutmeg

85 g butter

60 g milk

1 pcs egg

170 g blueberries

sugar

Instructions

Set the oven to 180C.
Prepare a muffin tray by greasing it, or line it with paper liners.
Combine 170 g of flour, 75 g of sugar, 1 tsp of vanilla sugar, 4 g of baking powder, ⅛ tsp of bicarbonate of soda, ⅛ tsp of ground coriander, ⅛ tsp of nutmeg and 85 g of butter in the bowl of a stand mixer, using a flat beater/paddle.
Mix on low speed until you get a floury mixture, about 2 minutes. Add 1 pcs of egg and 60 g of milk and mix quickly until you get a thick batter.
Add a spoonful of batter to the bottom of each muffin tin, then fold 170 g of blueberries into the remaining batter. This will prevent the blueberries from settling to the bottom of the muffins.
Top the pre-filled muffin tins with the rest of the batter, and top with a little sugar.
Bake in the oven until the muffins have risen and feel firm, about 20 minutes.