John Myers
Pastries: Blueberry Muffins
The perfect pastries: blueberry muffins recipe with a picture and simple step-by-step instructions.
- 120 g Wholemeal spelled flour
- 140 g Flour
- 1,5 tsp Baking powder
- 0,5 tsp Baking soda
- 1 Egg
- 140 g Sugar brown
- 80 ml Rapeseed oil
- 250 ml Buttermilk
- 1 tbsp Orange sugar
- 200 g Blueberries fresh
- I had a visit for coffee today and spoiled my girlfriend and family with fresh muffins.
- Mix the dry ingredients (flour, baking powder and baking soda) for the muffins. In a second bowl, whisk the egg and stir in the sugar, oil and buttermilk. Add the dry ingredients to the moist ones and stir only briefly so that they are moist. Finally fold in the blueberries.
- Grease a muffin tin or line it with paper liners and fill in the batter. I filled 16 molds from the crowd (didn’t make them quite as full). Bake the trays one after the other in the preheated oven (180 ° C) on the middle rack.
- Then let the muffins cool in the baking tray for about 5 minutes, then remove them and leave to cool on a wire rack. We had a nice glass of iced coffee on the terrace today, because it was warm enough.
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