Blueberry Muffins for Small Ovens

Name: Blueberry Muffins for Small Ovens
Total time: 1800 s
Yield: 6 muffins
Cuisine: American
Ingredients: 3 1/2 tablespoons unsalted butter (about 50 grams); 1/4 cup sugar (about 50 grams); 1 egg; 1 cup cake flour (about 120 grams); 1 1/2 teaspoons baking powder (about 8 grams); 1/4 cup milk (60 ml); 2 tablespoons yogurt; 3/4 cup blueberries (about 100 grams)

MK lee @cook_21818195

Blueberry Muffins for Small Ovens

MK lee @cook_21818195

Saved

Ingredients

30 minutes

6 muffins

3 1/2 tablespoonsunsalted butter (about 50 grams)
1/4 cupsugar (about 50 grams)
1egg
1 cupcake flour (about 120 grams)
1 1/2 teaspoonsbaking powder (about 8 grams)
1/4 cupmilk (60 ml)
2 tablespoonsyogurt
3/4 cupblueberries (about 100 grams)

Saved

Steps

30 minutes

1

Mix the butter and sugar together until the sugar dissolves. Add the egg and mix until well combined.
2

Sift the flour and baking powder. Add half of the dry ingredients to the butter mixture, mix slightly, then add half of the milk. Mix well, then repeat with the remaining flour and milk. Do not overmix.
3

Set aside a few blueberries for topping, and fold the rest into the batter from step 2. Divide the batter evenly into baking cups.
4

Bake at 350°F (about 180°C) for 18 minutes in a 1000-watt oven. The heat in small ovens tends to concentrate under the heating element, so adjust the position halfway through baking based on browning. Insert a toothpick into the center; if it comes out clean, the muffins are done.