Blueberry muffins are soft and tasty sweet treats, perfect for a breakfast or an irresistible snack. Their soft, moist texture and the sweet, fruity flavor of the blueberries make these muffins truly delicious. I recommend enjoying them fresh out of the oven, when they are still slightly warm and the blueberries are juicy.
American 'muffins' are small cupcakes (similar to brioche) originally made with cornmeal (no longer common) that are typically eaten at breakfast
To prepare them you need a special mold (now available in many department stores) or paper cupcake liners
The version I offer now is blueberry, but the possibilities are almost endless: try other fruits or chocolate chips
The quantities are for 12 muffins
Preheat the oven to 190°C; in a bowl mix a small portion (about 30 g) of flour with the blueberries
Sift the remaining flour into another bowl and gradually (stirring continuously) add the sugar, baking powder, salt, the beaten egg, the orange zest and the milk
Mix until you obtain a homogeneous batter; then fold in the blueberries
Grease the cups of the muffin tin with the melted butter and pour the batter to fill them about halfway
Bake in the oven until the muffins are firm and golden (about 20/25 minutes)
Let them rest for a few minutes then remove from the tin
Muffin tin
Whisk
Grater
Italia
| Energy (kcal) | 219.27 |
| Carbohydrates (g) | 36.3 |
| of which Sugars (g) | 13.79 |
| Fat (g) | 6.69 |
| of which Saturates (g) | 3.8 |
| Protein (g) | 5.03 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.15 |
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