John Myers
Stracciatella Blueberry Muffins
The perfect stracciatella blueberry muffins recipe with a picture and simple step-by-step instructions.
- 230 g Flour
- 2 tsp Baking powder
- 50 g Sugar
- 1 Vanilla pod scraped out
- 200 ml Edible oil tasteless
- 4 piece Eggs
- 100 g Dark chocolate finely grated
- 250 g Blueberries
- Heat the oven to 180 degrees. Place the paper molds in the hollows of the muffin tray. Mix the flour with baking powder, sugar and vanilla pulp in a bowl. Add the oil and eggs, stir the batter for about 1 minute until creamy. Select the blueberries. Mix chocolate (save some chocolate) and almost two thirds of the blueberries into the batter.
- Divide the dough into the paper cases (6 pieces) and silicone cones (8 pieces). Spread the remaining blueberries on the batter. Bake the stracciatella blueberry muffins in the oven for about 25 minutes. Let cool on a wire rack. Serve muffins sprinkled with the remaining chocolate.
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