Popcorn Blueberry Muffin

Name: Popcorn Blueberry Muffin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 1 piece egg; 20g blueberry; 10g butter; 10g Sugar; 20ml Light cream; 2g Aluminum-free baking powder; 2g White sesame

by Eat delicious myself 520

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

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 bursting state due to heat. The muffin cake is mixed with the fragrance of juice and full of milk flavor. , The taste is better, moist and firm, and it doesn’t taste like something~"

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 in whipped cream and beat another egg in.

5. Stir well.

6. Stir well.

7. Add sugar and aluminum-free baking powder.

8. Stir gently to avoid gluten in the flour, and stir until there is no dry powder (if the batter is too thick, you can also add water or milk in small amounts several times).