These fantastic muffins will conquer you with their rich double blueberry flavor. Unlike other similar cupcakes, the dough in whole berries and blueberry puree from mashed berries. You can use both fresh and frozen blueberries, previously thawing it. Berry puree is not only gives amazing taste to muffins, but also makes them very soft and moist inside. A nice crust of sugar with cinnamon blends perfectly with a berry-filled cupcake texture. Muffins prepared quickly and from simple ingredients. They will surely become your loved ones.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 1 hour. 16 minutes Complexity: Easy Quantity: 12pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. butter softened at room temperature
- 1 tbsp. + 2 tbsp. l Sahara
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
- 2.5 tbsp. fresh or frozen blueberries, thaw
- 2 tbsp. flour
- 0.5 tbsp. milk, whole or fat content 1% -2%
- 1/4 tsp cinnamon
Recipes with similar ingredients: butter, sugar, eggs, vanilla extract, baking powder, blueberries, premium flour, milk, cinnamon
Recipe preparation:
- Preheat the oven to 190 ° C. Oil a metal mold for muffins or lay out paper molds in cells. In the bowl beat mixer with a spatula (or using a hand mixer) butter until a homogeneous consistency. Add 1 tbsp. sugar and whisk again. Add eggs, vanilla, baking powder, salt and beat. In a shallow bowl, mash the back of the forks 3/4 tbsp. blueberries. Add to the dough and mix.
- Reduce the speed of the mixer, add 0.5 flour, then 0.5 milk and mix. Repeat with the remaining flour and milk. Stir in the remaining 1 and 3/4 tbsp. whole blueberries, alright distributing them throughout the test. In a separate small bowl, mix the remaining 2 tbsp. l sugar with cinnamon. Ice cream spoon or put the dough in muffin tins with a large spoon, filling them three quarters. Sprinkle cinnamon with sugar on top and bake, until the muffins brown and rise, 25-30 minutes. Cool for at least 30 minutes without removing from the mold. Then lay out.
