Blueberry muffins
Muffins became popular in the late 20th century, where they began to be promoted in many cafes and coffee chains. I have nothing against Starbucks blueberry muffins.
Preparation time: 30 min
Level: easy
Quantity: 16-18 muffins, 50 mm in shape
Ingredients:
Muffins:
120 g butter
300 g flour
180 g of sugar
0.5 teaspoons of sea salt
2 teaspoons baking powder
250 ml of milk or cream
60 ml sour cream
2 teaspoons vanilla sugar
1 teaspoon finely grated lemon zest
2 large eggs
Juice of one lemon
200 g of fresh blueberries
Crumble topping
50 g flour
100 g of sugar
50 g butter
Preparation:
Melt butter on low heat, add flour, salt, baking powder, eggs, vanilla sugar, milk, salt
Grate the lemon zest and with the lemon juice to the dough and mix until smooth.
Place the paper muffin tins in the metal muffin tins, preheat the oven to 180 degrees.
Lightly moisten the blueberries with water and sprinkle with flour. This prevents blueberries from sinking to the bottom of the muffins
If you want to make a crumb coating for muffins, as it is in blueberry muffins in Starbucks, mix cold butter, flour and sugar together to form crumbs. Sprinkle the muffins with this crumb.
Fill muffin tins with the dough. Sprinkle crumbs on the muffins or leave them without as you prefer. Put some blueberries on top.
Bake at 180 degrees for 20 minutes until the muffins are cooked.
Eat with good coffee or tea.
Ready!!!
