These muffins are so soft and fluffy, full of juicy blueberries, with this recipe you can bake a good amount of delicious muffins in no time.
The best way to start the day? A freshly-baked muffin and a cup of coffee!
You may also like my Coconut Muffins recipe and the delicious Blueberry Galette
Jump to:
What makes this recipe great
I love making breakfast muffins, they are quick and easy to make and make everyone happy.
These delicious muffins have both a soft and smooth texture thanks to the addition of cream and sweetness due to the presence of blueberries. In short .... there is absolutely no reason not to have breakfast with these delicious baked muffins.
Very few ingredients are needed to prepare a perfect breakfast for your family
Ingredients
- - Flour Flour for cakes is definitely the most suitable for this type of baked product
- - Baking powder
- - Eggs Make sure the eggs are fresh and remember to take them out of the fridge at least 30 minutes in advance
- - Fresh cream I often use fresh cream in desserts, it manages to give it that softness and softness that lasts for days without using too much butter.
- - Butter. The butter should be melted and lukewarm
- - Sugar I'm not a lover of things that are too sweet, so I never go overboard with sugar. In this recipe, I used granulated sugar.
- - Blueberries I prefer freshly bought blueberries if the season allows it but when they are not found I always have a supply of frozen foods. It is not necessary to defrost them first, just replace them, in the same dose as the fresh ones.
Instructions
Preheat the oven to 200°
Grease the muffin tins, or put a paper muffin case into each hole.
Dip lightly the blueberries in a spoon of flour.
Melt the butter, sift the flour with baking powder and salt.
Mix into a bowl egg and sugar, then add the cooled butter, lemon zest and the cream. Pour into the flour mixture. Stir little until you get a dough still lumpy.
Stir gently the blueberries into the mixture.
Spoon the mixture into the prepared tin, filling each hole almost to the top.
Bake for 20 minutes or until well risen and golden. Leave to cool for a few minutes, then lift on a wire rack and allow to cool for longer.
Frequently asked question
Yup! These blueberry muffins can be frozen once cooked. Before freezing, let them cool completely and place them in plastic bags suitable for freezing.
Thaw them the night before at room temperature.
Fill the mold up to the edges, so that what will rise in the oven will have that typical appearance.
Recipes you might enjoy:
I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.
Recipe
Blueberry Muffins
Ingredients
- 300 gr. plain flour
- 150 gr. caster sugar
- 100 gr. unsalted butter
- 2 fresh egg
- 200 ml cream
- 13 gr. baking powder
- 1 lemon zest
- salt
- 250 gr. blueberries
Instructions
- Preheat the oven to 200°
- Grease the muffin tins, or put a paper muffin case into each hole.
- Dip lightly the blueberries in a spoon of flour.
- Melt the butter, sift the flour with baking powder and salt.
- Mix into a bowl egg and sugar, then add the cooled butter, lemon zest and the cream. Pour into the flour mixture. Stir little until you get a dough still lumpy.
- Stir gently the blueberries into the mixture.
- Spoon the mixture into the prepared tin, filling each hole almost to the top.
- Bake for 20 minutes or until well risen and golden. Leave to cool for a few minutes, then lift on a wire rack and allow to cool for longer.
Comments
No Comments