Blueberry Muffin - Non Architecture

Blueberry Muffin

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3 eggs
300 g flour
180 g butter
250 g blueberry
200 g sugar
250 ml milk
16 g yeast


Preheat the oven to 180 degrees.

Warm the butter slightly to make it softer and in a large bowl mix it with the sugar until fluffy.
While mixing, add the eggs one by one, the salt and the milk slowly; mix until well combined.

Sift out the flour and the yeast and add slowly to the mixture.

Gently fold in berries by hand.

Butter the muffin tins and fill 3/4 with the mixture; sprinkle generously with sugar.

Bake until light golden for about 20-25 minutes.

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Author: Devi Petti

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