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(Experiment 97) Blueberries muffins

Ingredients

  • 55 g butter room temp
  • 100 g sugar* You can put less if you want
  • 1 tsp baking powder
  • 160 gr flour 1 cup
  • 1 eggs
  • 1/2 tsp maple syrup or vanilla extract
  • pinch salt
  • 75 ml milk any type work, I use oat milk
  • ~3/4 cup blueberries
  • 1 tsp lemon zest orange works well too
  • optional1 tbsp cane sugar for coating

Instructions

  • In a mixing bowl, combine the flour, salt, and baking powder.
  • Using a stand mixer, cream the butter and slowly add the sugar. Add the eggs and maple syrup. Add half the flour. When it’s mixed in, add the remaining flour and milk. Mixing until you don’t see flour anymore.Do not overmix
  • Wash the blueberries and dump them in the mixing bowl you used earlier. Add a couple of tablespoon of flour in and gently toss them around in the bowl in order to give them a light coating. Transfer the blueberries( leave the extra flour in the bowl) and zest in the mix and using a spatula, gently fold them in.
  • Transfer the mixture into a muffin tin with liners ( if you are lazy like me ) and bake at 375F for about 30 minutes. You can optionally sprinkle cane sugar on top of the muffin before baking them. Gives them a nice texture.
  • Remove from oven and let them cool for 1 hour. To store them. put them on a container and cover with a clean dishcloth. If you seal them they will get mushy.

Notes

Want to freeze them? Simply wait till they are cooled and put the entire muffin tray in the freezer for 4-5 hours. Remove from freezer, they should be hard as a rock. Simply wrap them in plastic film and put them in a large Ziploc bag.