Easy Homemade Blueberry Muffins

Lush, aromatic, beautiful, incredibly tasty! Blueberry muffin is an example of a simple homemade cake that wonʼt take much of your time to prepare. The process is easy and straightforward, even a beginner can handle it. The cupcake will be especially good with fresh berries in the summer season.
cook time: 1h 10 min
Owen Truitt
Easy Homemade Blueberry Muffins

Nutrition Facts (per serving)

257
Calories
10g
Fat
35g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Wheat flour 180 g
Eggs 2 pc
Sugar 50 g
Butter 60 g
Milk 110 ml
Blueberry 100 g
Soda 1 tsp
Vanillin to taste

For the glaze:

Lemon juice 1 tsp
Powdered sugar 3 tbsp

For decoration:

Blueberry 20 g
Mint to taste

Recipe instructions

Step 1

Step 1
How to make blueberry muffin? Prepare your ingredients. The cake batter will be more fluffy if all the ingredients are at the same room temperature. Therefore, remove eggs, butter and milk from the refrigerator in advance. Take high-quality, natural butter, without milk fat substitutes. Frozen berries are also suitable for the cupcake; first defrost them and drain off the excess juice.

Step 2

Step 2
Sift flour with soda. Donʼt skip this step — sifting will saturate the flour with oxygen, which will make the baked goods fluffier. Add sugar and vanillin to flour. Stir.

Step 3

Step 3
Beat the eggs into a deep bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Beat the eggs with a mixer until fluffy.

Step 4

Step 4
Add milk and soft butter at room temperature. Mix with a mixer until smooth. If you haven’t had time to soften the butter, you can melt it, cool it and pour it in with the milk.

Step 5

Step 5
Pour dry ingredients into egg mixture.

Step 6

Step 6
Mix gently, achieving a homogeneous dough without lumps.

Step 7

Step 7
Wash and dry the blueberries. Gently fold the berries into the dough.

Step 8

Step 8
Place the batter into a greased cake pan and smooth the top. Any heat-resistant pan will work for this recipe. If you are using a silicone mold, you do not need to coat it with oil. But it is better to lightly grease metal, ceramic or glass dishes with vegetable oil so that the baked goods do not burn. Bake the cake for about 40 minutes at 180°C. Check readiness with a wooden skewer. Remove the finished cake from the oven and cool.

Step 9

Step 9
Prepare the glaze. You can serve the cake without it, but the sourness of the juice will perfectly highlight the taste of blueberries.

Step 10

Step 10
How to make glaze? Mix powdered sugar and lemon juice until smooth. Adjust the consistency with the amount of powder — the glaze should become thick, but remain fluid. Pour the icing over the cupcake and decorate the top with berries and mint. Serve to the table. Bon appetit!

Additional rubrics

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