Blueberry Muffins
| Crispy part | Low gluten flour 25 grams |
| White sugar 10 grams | Butter 15 grams |
| Batter part | Butter 100 grams |
| Eggs 2 | Fine sugar 45g |
| Beanie’s Mom Blueberry Jam 1 scoop (10 grams) | Milk 140ml |
| Low gluten flour 250g | Baking powder 10 grams |
| Blueberry 120g |
Step 1
1. Make the puff pastry first. The butter does not need to be softened. Put the three ingredients for making puff pastry into a basin.
Step 2
2. Knead it into a fluffy shape with your hands. If the weather is hot, put it in the refrigerator for later use.
Step 3
3. Next, make the muffin batter. Melt 100 grams of butter in hot water until it becomes liquid.
Step 4
4. Crack 2 eggs and 45 grams of white sugar into the basin.
Step 5
5. This time I still used Beini’s mother’s blueberry jam.
Step 6
6. Add about 10 grams.
Step 7
7. Mix evenly and add 140 grams of milk.
Step 8
8. Sift in 250g of low-gluten flour and 10g of baking powder.
Step 9
9. Mix well.
Step 10
10. Pour in 100 grams of melted butter.
Step 11
11. Add blueberries.
Step 12
12. Mix well.
Step 13
13. Put it into a piping bag.
Step 14
14. Just squeeze the paper cup to 70% full.
Step 15
15. Spread a layer of puff pastry.
Step 16
16. Oven at 170 degrees for 25 minutes.
Step 17
17. This is what it looks like after baking for 15 minutes.
Step 18
18. Let cool before eating~ Blueberry muffin recipes1. You can make it directly with cupcake paper cups. For cheese, be careful not to overfill the batter, only about 70% full. Overcrowding will make the shape unsightly;
2. In addition to blueberries, you can also put other fruits, including bananas and chocolate chunks;
3. The muffins are very hot just after baking. Let them cool before tasting;
4. Looking forward to seeing everyone’s works~
