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
Directions
- 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!
Cambooza 