Homemade blueberry muffins are one of the simpler mini bakes. The recipe consists only of basic ingredients, and the muffins are full of delicious blueberries. They are moist and fluffy.
Ingredients for muffins with blueberries
- 1 and 2/3 cup of cake flour – 270 g
- 2 large or 3 small eggs – about 135 g after breaking up
- 100 ml of vegetable oil – less than half a glass
- 140 g of fine sugar – about half a glass
- 125 ml of slightly warm milk – half a glass
- 300 g of fresh American blueberries
- 2 flat teaspoons of baking powder
Blueberry muffins
Step 1: Prepare curlers
To bake muffins, I used stiff, paper curlers with a diameter of 5.5 cm at the base and a height of 4 cm. There is no such need, but for convenience I put them in a metal form with holes for cupcakes/muffins. Muffins with blueberries can also be baked in metal molds or ordinary, soft curlers, which need to be placed in metal form with holes – differently they will go sideways.
Step 2: Combine eggs sugar and oil
Start to heat the oven to 170 degrees in the baking function up/down or 160 degrees with hot air.
Pick up two large or three small eggs into a bowl (not from the fridge). Also pour in 140 grams of fine sugar. Whip the sugar with eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. At the end of the whipping, a fluffy and light mass is to be created. Whipping can last up to 10 minutes (with a good mixer up to 5 minutes). Reduce mixer speed to medium. Pour the oil slowly into the egg. After pouring 100 ml of oil, you can turn off the mixer.
Tips: Part of fine sugar can be replaced with vanilla or vanilla sugar, e.g. up to 20 grams. The oil can be replaced with melted and cooled butter. You add about 100 grams of butter.
Step 3: Add the rest of the ingredients
Pour milk (half a glass) into the sweet egg down – room or slightly warm temperature. Immediately pour in flour mixed with baking powder (270 grams of flour and 2 flat teaspoons of powder). Finally, add 300 grams of washed and dried American blueberries. Mix everything together thoroughly, but slowly with a wooden spoon or spatula.
Tip: blueberries can be replaced with forest berries. They are smaller and more juicy, so I recommend giving them a little less, because 250 grams. I didn’t bake them with fruit thawed. However, if you only have such, thaw them first, warm up to the temperature of the room and dry.
Step 4: Place the dough in curlers
If you want the muffins to get out of the mold after baking and cooling, then even such “shiny” from the inside of the mold is worth spreading with a brush with a little oil (from the inside, before you put the dough on them).
Apply the muffin dough with a small spoon. Do not fill in the molds. Leave the most pleasant 1-1.5 cm of free space inside the mold. Muffins will grow strongly. If in the initial phase of baking they immediately protrude behind the curlers, they will probably spill out of it.
Step 5: Bake muffins
Place the form with blueberry muffins on the middle shelf in the oven preheated to 170 degrees. Baking option: up/down. Muffins in curlers and in the form of baking for about 30 minutes (or slightly shorter, if they were not placed in form). Muffins should grow very nicely and slightly browse from above. In small pastries it is important not to bake them too long. If the dough bakes longer than needed, it loses moisture and gets dry.
After baking the muffins, lightly open the oven door. I recommend blocking the door with a kitchen glove to make only a small slit. After 5 minutes, open the door in half and after another 5 minutes remove it from the oven.
Tip: Do not set a higher temperature in the oven. If the dough begins to grow too quickly, it will probably spill out of the curlers.
Step 6: Decorate and serve
Cool or still slightly warm muffins with blueberries should be additionally suited and decorated with fruit and mint. I prepare a thick lemon frosting. 90 grams of powdered sugar and two tablespoons of freshly squeezed lemon juice in a bowl. The whole rub the spoon until you form a uniform and thick icing.
Tip: lemon juice can be replaced with lime juice or orange or mandarin juice. If the icing comes out too rare, just add some powdered sugar. If he came out too thick, pour a little water or juice.
If blueberry muffins are not eaten in the bottom of baking, just wrap them in breakfast paper, and then in a transparent shopping bag or a large, grocery string bag. You don’t have to keep them in the fridge for up to two days. They can be boldly put into a breadpack or a kitchen cabinet. After this time, keep them in the fridge under the lampshade. They will keep fresh for the next 3-4 days or longer.
Enjoy your meal.
