Breakfast is Gorgeous Too---oatmeal Blueberry Muffin

Breakfast is Gorgeous Too---oatmeal Blueberry Muffin

1. Coat the mold with a thin layer of softened butter, sift the flour, gently knock off the excess flour, and set aside.

2. Mix low-gluten flour and baking powder through a sieve twice, and mix well with oatmeal.

3. Cut unsalted butter into small pieces and soften at room temperature.

4. Add the fine sugar in batches and beat with an electric whisk until it turns white and the volume becomes larger.

5. Beat the eggs, add them to the butter 4-5 times, and beat them evenly.

6. Add the mixed powder and drain the blueberries.

7. Use a rubber spatula to mix the batter gently from the bottom up to make it even.

8. Preheat the oven to 180 degrees, pour the batter into the mold 8 minutes full, hold it on the grill, and bake for 20-25 minutes in the middle layer.

9. It can be demoulded after it is out of the oven and waits for it to cool down.

Tips:

1. After the dry and wet raw materials are mixed, do not over-mix, otherwise the finished product will not be soft. Some experts even said that they would rather leave some dry powder that has not been fully incorporated, and not to over-mix.

2. If you want the muffin to expand higher and more violently, increase the temperature and reduce the time; if you want the muffin to expand softly and the surface is slightly flat without cracking, then reduce the baking temperature and extend the baking time.

3. Don't put too much fresh blueberry fruit, it will affect the expansion effect.