Baking

Blueberry muffins

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

7 steps6 pcs
Blueberry muffins
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

  1. Set the oven to 180C.

  2. Prepare a muffin tray by greasing it, or line it with paper liners.

  3. 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.

  4. 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.

  5. 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.

  6. Top the pre-filled muffin tins with the rest of the batter, and top with a little sugar.

  7. Bake in the oven until the muffins have risen and feel firm, about 20 minutes.