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Recipe by
Quick and super tasty recipe 💚 I bet you will make it hundreds of times
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Mix the eggs with the sugar using an electric whisk or by hand
Step 2 of 6: Add the melted butter, milk and flour. Then add the salt and yeast
Step 3 of 6: Before incorporating the blueberries, coat them in flour and shake off the excess flour
Step 4 of 6: Fold them into the batter gently, so they do not break and color the batter. They will do that while baking!
Step 5 of 6: Butter and flour the muffin cases, filling them to ¾ (three quarters, or a little more than halfway)
Step 6 of 6: Bake them at 180° in a preheated oven for 20'
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving216 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,051 kJ490 kcal | 948 kJ227 kcal |
| Fat | 14.38 g | 6.65 g |
| of which saturated fatty acids | 7.85 g | 3.63 g |
| Carbohydrates | 82.98 g | 38.37 g |
| of which sugars | 38.77 g | 17.93 g |
| Fibre | 2.34 g | 1.08 g |
| Protein | 11.22 g | 5.19 g |
| Salt | 0.24 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
