Popcorn Blueberry Muffin

Name: Popcorn Blueberry Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5g Low-gluten flour; 10g butter; 20g blueberry; 10g Sugar; 20ml Light cream; 2g Aluminum-free baking powder; 2g White sesame

by Eat delicious aici

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This time, Hao Chu Jun made a blueberry muffin cake at home that was comparable to Starbucks afternoon tea. Compared with traditional sponge cakes and chiffon cakes, which need to be beaten with eggs or egg whites to create a light and fluffy cake, muffin cakes can be said to be very simple and easy to use, even baking white is completely Can make a successful cake. Because it only needs to put all the ingredients together, stir and stir, it's really simple!

Moreover, Haochijun adds a lot of blueberries to the muffin cake. When the blueberries are baked in the oven, they will reach a state of bursting due to heat. The muffin cake is mixed with the fragrance of juice and full of milk flavor. , The taste is better, moist, solid, and it doesn’t taste like a bit~

Ingredients

Popcorn Blueberry Muffin

1. Cut the butter into pieces and put them in a large bowl.

2. Put it in a microwave oven on high heat for 1 minute until it melts (or it can be melted with insulated water).

3. Let the melted butter cool naturally.

4. Pour whipped cream and beat an egg in

5. Stir well.

6. Sift in low-gluten flour

7. Add sugar and aluminum-free baking powder,

8. Stir gently, so as to prevent the flour from becoming gluten, and just stir until there is no dry powder. (If the batter is too thick, you can also add water or milk in small amounts multiple times.)