Blueberry Muffins

Hey there, foodies!

Fruit season is back! Woohoo!

I love this time of year! Strawberries, blueberries, nectarines! So many fruits arriving! Yum!

This week I wanted to take you back to basics. Because yes, sometimes the simplest things are just as good as the pastry that takes us 8h.

And it's true that during the summer season we always feel like baking, but for a little less time. :o)

So I'm sharing a blueberry muffin/madeleine recipe with you.

Here is the list of ingredients (for 12 muffins):

- 115g butter

- 200g brown sugar

- 2 eggs

- 1 tsp vanilla extract

- 1/2 tsp salt

- 2 tsp baking powder

- 240g flour

- 125g milk

- 200g blueberries

- 3 tsp brown sugar

Let's go! :o)

Start by putting 115g of butter and 200g of brown sugar in a large bowl, then mix the two ingredients with a whisk until the butter turns creamy with the sugar.

Then add 2 eggs and 1 tsp of vanilla extract and whisk again.

Continue by adding 1/2 teaspoon of salt, 2 tsp of baking powder and 240g of flour.

Mix again for 1-2 minutes with the whisk.

Next, take 50g of blueberries and crush them with a fork.

Leave the remaining blueberries (150g) whole.

Add 125g of milk and the 50g of crushed blueberries, then mix again for 1-2 minutes until the batter becomes nice and smooth.

Last step! Add the remaining 150g of blueberries and gently fold them in with a spatula.

Then grab a 40 cm piping bag and fill it with the batter.

Preheat your oven to 180°C, fan setting.

Place cupcake liners in your cupcake tin.

It is really important to use both together! If you only use the liners on their own, your muffins won't be round and they won't bake evenly.

With the tin, you'll get lovely round muffins for sure! And the baking will be optimal. Nice soft and caramelised muffins. :o)

Pipe the batter into the cupcake liners. This will give you 12 well-filled cupcakes. :o)

Then sprinkle the tops of your cupcakes with a little brown sugar.

During baking, this will create a beautiful caramelised crust! So so good!

Then bake your cupcakes for 30-35 minutes in the oven preheated to 180°C, fan setting.

And there you have it!

My son could have eaten them morning, noon and night if I'd let him! :o)

Super indulgent and caramelised just as they should be! Enjoy!

I hope you'll enjoy this tutorial. Happy baking!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.