1. Prepare ingredients: mix low-gluten flour and baking powder evenly, sieve; stir the eggs; soak the blueberries in salt water to remove and control the water
2. After the butter has softened at room temperature, add fine sugar and salt and beat; beat until the sugar melts, the volume of the butter becomes larger and the color is whitish
3. Add the egg liquid in several times, each time you add and stir, add another time after stirring evenly to avoid separation of water and oil
4. Add one-third of the low-powder powder and stir evenly with a spatula; then add one-half of the milk and mix evenly; repeat the above action, add the remaining one-third of the low-powder, one-half of the milk, and one-third of the low-powder , Each time after mixing well, add the next time, and mix until there is no dry powder.
5. Add some blueberries to mix for a while
6. Put a high-temperature paper cup in the mold, and put the mixed batter into the paper cup little by little
7. Blueberries on top
8. After preheating the oven, put it in the oven, heat up and down 160 degrees, bake for 25 minutes
9. Explosive blueberry muffins, with high appearance and good taste!
Tips:Don’t worry, when stirring, add ingredients in small amounts and several times. The oven needs to be preheated in advance, 160 degrees, about 10 minutes.
