Juicy blueberry muffins

Juicy blueberry muffins

20 min. Active
50 min. Total
219 kcal per piece
vegetarian
Nutritional value / piece: Fat: 12 g, Carbohydrate: 24 g, Protein: 4 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Measuring cup
  • Muffin paper cases
  • Muffin tin
  • Oven mitts
  • Pan
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Kitchen scales
  • Cooling rack

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin batter

125 g butter
1 ¼ dl milk
2 eggs
250 g light spelt flour
¼ tsp salt
80 g sugar
2 tsp baking powder
350 g blueberries
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How it's done

The kids can help at the marked areas .

Muffin batter

125 g butter
1 ¼ dl milk
2 eggs

Melt the butter in a pan, allow to cool slightly. Combine the milk and eggs with the melted butter.

250 g light spelt flour
¼ tsp salt
80 g sugar
2 tsp baking powder
350 g blueberries

Mix the flour, salt, sugar and baking powder in a bowl. Pour in the butter mixture, quickly mix together. Mix in the blueberries.

Muffins

Place the paper cases in the muffin tin, divide the batter between them.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Good to know
Note: The muffins can also be made with frozen blueberries.
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