Blueberry Muffins
Lacto-Ovo Vegetarian Recipes Desserts Breakfast Fruits Yogurt
A complete success with these muffins! Great for packed lunches or served in the morning with a glass of milk!
Ingredients
230g flour
230g sugar
1 pinch of salt
2 teaspoons baking powder
3 eggs
200ml buttermilk
100g butter
1 teaspoon vanilla extract
250g blueberries
a little more melted butter for greasing the molds
Makes: 14
How to prepare blueberry muffins
- Melt the butter and let it cool.
- Mix the flour, sugar, salt, and baking powder.
- Beat with a mixer the buttermilk, eggs, vanilla, and melted butter (it must be cooled, otherwise you'll make an omelet!).
- Pour the flour and sugar mixture (from step 2) over the egg and buttermilk mixture (from step 3) and continue to mix for another 2 minutes.
- Fold the blueberries into the batter (drain them well after washing, you can even pat them dry with a paper towel to be sure!).
*my blueberries sank to the bottom - to prevent this, toss them in a little flour before adding to the batter. - In a muffin tray, place paper muffin liners and brush with a tiny bit of melted butter. Pour batter into each mold.
- Bake at 180°C (350°F) for 25 minutes. Let them cool, then remove from the molds.
Beating eggs with buttermilk and melted butter
Folding in flour with sugar and adding blueberries
Filling the muffin molds with batter
Baked muffins
Blueberry Muffins
Cross-section of blueberry muffin
