1. All the ingredients in the crumbs are mixed together and rubbed into a granular state by hand, and placed in the refrigerator to soften the butter at room temperature in advance.
2. The blueberries are cleaned and kept dry for later use.
3. Add fine sugar to the eggs and mix well.
4. Add corn oil and mix well.
5. Add milk and stir well.
6. The state after being evenly stirred.
7. Add sifted low-gluten flour and baking powder.
8. Use a manual egg beater to draw a word and stir evenly until there is no dry powder.
9. Put the paper cup into the mold
10. Put the batter into a piping bag, squeeze half of it into a paper cup, and put blueberries on it.
11. Squeeze in the other half of the batter, about 9 minutes full.
12. Sprinkle with crumbs.
13. Put blueberries on a decorative surface
14. Preheat the middle layer on the upper and lower heat of the oven at 160 degrees and bake for 25 minutes
15. Baked
16. Bursting
17. Internal organization
Tips:Note ⚠️: Do not omit the baking powder, otherwise it will not be sent.
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