Blueberry Muffins

The worldwide famous muffins! In this version a tender and moist muffin stuffed with blueberries. Read our tips to make a delicious topping with cinnamon and sugar!

Ingredients (for 2)

  • 1/2 cup blueberries
  • 1 cup wheat flour
  • 1 egg
  • 1 cup milk
  • 1/2 tsp baking powder
  • 3 tbsp white sugar
  • 2 tbsp butter
  • salt


  • Preheat oven to 375° F (180° C)
  • Grease muffin molds with a little butter
  • In a large bowl combine the all purpose flour, salt and baking powder
  • Melt butter in a small saucepan
  • In a different bowl add sugar to beaten eggs and whisk vigorously to combine until thick (about 30 seconds)
  • Gradually stir in the melted butter, then add milk and whisk to combine
  • Add the mixture to the flour and stir to combine
  • Finally stir in fresh blueberries and spread evenly
  • Fill muffin molds right to the top and bake for 20-25 minutes
  • Immediately remove muffins from molds and cool for at least 5 minutes before serving

Tips from the Chef

  • For a richer taste you can substitute milk with sour cream
  • Before baking you can sprinkle the muffins with a crumb topping mixture, made by mixing together: 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 tsp of cinnamon for 8 muffins
  • To check if muffins are ready, insert a toothpick into the center: if it comes out clean, they are ready!