Blueberry Peanut Butter Muffins

Name: Blueberry Peanut Butter Muffins
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 50g Powdered sugar; 1 piece egg; 120g Low-gluten flour; 1/2 teaspoon Baking powder; 50g milk; 60g peanut butter; Some Dried blueberries

by Ma Lin

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

For breakfast, several muffin cakes with different flavors are rich in taste and much better than toast. You don't need to knead your hands to break the dough and refuse to release the film, and you don't have to desperately beat the egg whites like making chiffon cakes, but you have been thinking about what is hard foaming. Even if it is finished, you still have to worry about whether it will ebb and flow in the process of mixing. Therefore, small cakes that can be easily eaten by mixing various ingredients are always a good choice. Muffin cake, the most imaginative cake. Add whatever you like, there are always surprises.

Ingredients

50g Butter
50g Powdered Sugar
1 piece Egg
120g Low-gluten Flour
1/2 teaspoon Baking Powder
50g Milk
60g Peanut Butter
Some Dried Blueberries

Blueberry Peanut Butter Muffins

1. After the butter is softened, add peanut butter and whipped smoothly

2. Add in caster sugar and beat evenly

3. Add the egg liquid in portions, beating each time until fully integrated

4. Slowly add the milk and mix well

5. Sift in the evenly mixed low powder and baking powder, stir with a spatula to form a uniform batter

6. Add dried blueberries and stir evenly; put into the mold, 8 minutes full, sprinkle some dried blueberries on top; 180 degrees, the middle of the oven, the upper and lower heat, about 20 minutes

Tips:
1. Dried blueberries can also be replaced with dried cherries, raisins, cranberries and other dried fruits. Or homemade candied orange peel is also very good;
2. If you like the taste of cocoa, you can add some cocoa powder instead of the same amount of flour.