Blueberry Muffin

Name: Blueberry Muffin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 65g blueberry; 63g butter; 93g Light cream; 1 piece egg; 10ml milk; 50g Caster sugar; 5g Baking powder; 3g Lemon zest; 0.5g salt

by Fengyi Painting

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This muffin cake has a little lemon zest. The taste is really different. The sweet and sour blueberries and the fragrance of lemon are reflected between the teeth. It is really delicious. Share it with everyone. "

Blueberry Muffin

1. Prepare the ingredients.

2. The butter is softened, and salt and sugar are added. (Or powdered sugar, I put the granulated sugar into the cooking machine and beat it into powdered sugar)

3. Use a whisk to beat the butter until it becomes larger and whitish in color.

4. Add the whipped cream and beat until the butter whipped cream is completely incorporated.

5. Add milk and continue to beat evenly.

6. Break up the eggs, add egg liquid in portions and beat evenly.

7. Sift in low-gluten flour and baking powder.

8. Stir it with a spatula until the batter is completely wet and dry.

9. Add lemon zest and mix well.

10. Add half of the blueberries and stir well.

11. Put the batter into a paper cup, eighth full, and put an appropriate amount of blueberries on the cake batter.

12. Put it into the middle layer of the preheated oven and heat up and down at 180 degrees for about 25 minutes.

13. The delicious blueberry muffin cake is complete.

14. Finished picture.

Tips:
1. After sifting in the low-gluten flour, do not mix it vigorously, just gently mix it until there is no dry powder. Excessive mixing will easily cause the muffin cake to become hard.
2. The muffin after cooling is not as good as the fresh taste, it can be put into the microwave for a little heating to restore the soft taste.