Classic tender blueberry muffins with crushed and whole berries folded into a butter cake batter, baked until golden.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 375°F / 190°C | ||||||
| prepLine a 12-cup muffin tin with cupcake liners | ||||||
| 115 g softened butter | Cream butter & sugar until light | Beat in eggs one at a time, then vanilla | Sift flour, salt & baking powder; alternate with milk | Fold in crushed & whole blueberries | Fill tins, sprinkle sugar, bake 375°F / 190°C, 30–35 min | Cool in tin 30 min, then turn out |
| 250 g sugar | ||||||
| 2 eggs | ||||||
| 1 teaspoon vanilla extract | ||||||
| 250 g flour | ||||||
| ½ teaspoon salt | ||||||
| 2 teaspoons baking powder | ||||||
| 120 ml milk | ||||||
| 150 g blueberries, washed, drained, picked over & crushed | ||||||
| 150 g blueberries, washed, drained & picked over | ||||||
| 3 teaspoons sugar | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free