Blueberry muffins are soft and delicious treats, perfect for an irresistible breakfast or snack. Their soft and moist texture and the sweet and fruity taste of the blueberries make these muffins truly delightful. I recommend enjoying them freshly baked, when they are still slightly warm and the blueberries are juicy.
American 'muffins' are indeed small cakes (similar to small brioches) originally made with cornmeal (no longer today) that are typically consumed at breakfast
To prepare them, a special mold is necessary (now available in many department stores) or special paper molds
The version I propose now is with blueberries, but the possibilities are almost endless: try with other fruits or chocolate chips
The quantities are for 12 muffins
Preheat the oven to 190 degrees; in a bowl, mix a small part (about 30 g) of flour with the blueberries
Sift the remaining flour and add it to another bowl, gradually (stirring continuously) add the sugar, baking powder, salt, beaten egg, orange zest, and milk
Mix until you get a homogeneous batter; then incorporate the blueberries
Grease the cups of the special muffin tray with melted butter and pour the mixture in to fill them about halfway
Bake in the oven until the muffins are firm and golden (about 20/25 minutes)
Then let them rest for a few minutes and remove from the tray
Muffin molds
Whisk
Grater
Italia
| Energy (kcal) | 245.92 |
| Carbohydrates (g) | 35.49 |
| of which Sugars (g) | 13.66 |
| Fat (g) | 9.25 |
| of which Saturates (g) | 5.19 |
| Protein (g) | 6.77 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.55 |
