Blueberry Muffins, Classic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g blueberries, fresh (blueberries), frozen or from the lass
- 2 tablespoon powdered sugar
- 250 g flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 150 grams sugar
- 1 egg (s)
- 1 tablespoon orange peel, grated packet Aroma Finess Orange
- 60 g butter, soft
- 250 g milk, or buttermilk
Print Recipe
Pin Recipe Instructions
- Wash the fresh berries, drain the berries from the glass, do not thaw the frozen berries. Sieve the powdered sugar and baking soda over the fruit. Mix flour with baking powder. In another bowl, whisk the egg, then add the sugar, orange peel, butter and milk and continue stirring. Sift the flour mixture over it and stir in well. Finally, carefully fold in the fruit and pour into a well-greased 12-inch muffin tray. Bake the muffins in the oven preheated to 200 degrees for about 7 minutes. Then switch down to 180 degrees and bake for another 15 minutes. As a precaution, make a chopstick test. Enjoy the finished muffins with whipped cream or sprinkled with powdered sugar. Or leave it pure. I often make these muffins, especially when visitors are announced at very short notice. I almost always have blueberries in a jar or frozen in the house.
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