My Special Blueberry Muffins

Name: My Special Blueberry Muffins
Yield: 5 servings
Cuisine: American
Ingredients: 100 grams Cake flour; 2 grams Baking powder; 65 grams Butter; 60 grams Granulated sugar; 1 Egg (medium); 1 tsp Maple syrup; 50 grams Heavy cream; 20 Blueberries

cookpad.japan @cookpad_jp

My vanilla muffins were very delicious, so I'm experimenting with variations.

Adjust the amount of granulated sugar to your liking.
Add vanilla oil or vanilla extract if you like. Recipe by ko-ko

My vanilla muffins were very delicious, so I'm experimenting with variations.

Adjust the amount of granulated sugar to your liking.
Add vanilla oil or vanilla extract if you like. Recipe by ko-ko

cookpad.japan @cookpad_jp

My vanilla muffins were very delicious, so I'm experimenting with variations.

Adjust the amount of granulated sugar to your liking.
Add vanilla oil or vanilla extract if you like. Recipe by ko-ko

My vanilla muffins were very delicious, so I'm experimenting with variations.

Adjust the amount of granulated sugar to your liking.
Add vanilla oil or vanilla extract if you like. Recipe by ko-ko

Saved

Ingredients

5 servings

100 gramsCake flour
2 gramsBaking powder
65 gramsButter
60 gramsGranulated sugar
1Egg (medium)
1 tspMaple syrup
50 gramsHeavy cream
20Blueberries

Saved

Steps

1

Sift the cake flour and baking powder together. Warm the heavy cream. Preheat the oven to 170℃.
2

Cream the softened butter and granulated sugar in a bowl.
3

Pour in the maple syrup, then add the beaten egg little by little into Step 2, mixing well after each addition. (The maple syrup is optional.)
4

Alternately fold in the sifted dry ingredients and heavy cream to Step 3 in 3 batches.
5

Pour the batter into the muffin cups and place 3-4 blueberries on top. Bake in the oven preheated to 170℃ for 20-25 minutes.
6

The blueberry muffins, which are crispy on the outside and fluffy on the inside are done. They're best when eaten while hot.