Blueberry muffins


For 6 muffins:



160 g flour
1 tsp baking powder
1/4 tsp bicarbonate
70 g sugar - to sprinkle
1 tsp cardamom powder
80 g butter
60 ml of milk
A big egg
150 g frozen blueberries

Can be replaced by another powdered spice or a teaspoon of vanilla extract
Or a mixture of blueberries and raspberries



Preheat the oven to 180oC.

The dough can be made by a robot or by hand.
Combine flour, baking powder, baking soda, cardamom, and sugar. Add the cold butter, cut into small pieces, and work with your fingertips until you get a sandy mixture.

Mix the milk and egg and add them to the previous mixture, without overemphasizing.
Place a spoonful of dough in the bottom of each muffin tin. Add 2 raspberries per muffin, if using.

Add the blueberries to the dough and divide it into the muffin tins. Sprinkle with a little sugar.
Bake for 25 to 30 minutes.

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