Blueberry muffins

Name: Blueberry muffins
Ingredients: 1 egg; 120 ml oil; 240 ml milk; 200 g sugar; 1 teaspoon rum extract; 250 g flour; 1 teaspoon baking powder; 150 g blueberries; 1 tablespoon granulated sugar (optional)

Dessert - Blueberry muffins by Iris I. - Recipia

Blueberry muffins bake for 22 minutes and have a soft crumb, with fruit scattered through the batter. I serve them for breakfast or pack them to take along; the milk and oil make the crumb tender, while the rum extract stays subtle and the tops turn lightly golden. I choose firm blueberries that don't get crushed when I fold them in. Prep: 15 minutes. Cook: 22 minutes. Total time: 37 minutes. Servings: 12. About 245 kcal and 4 g protein per serving.

Ingredients

1 egg
120 ml oil
240 ml milk
200 g sugar
1 teaspoon rum extract
250 g flour
1 teaspoon baking powder
150 g blueberries
1 tablespoon granulated sugar (optional)

Preparation

1. Heat the oven to 180 °C and place 12 paper muffin cases in the tin. 2. In a bowl, mix the milk, oil, sugar and rum extract. Add the egg and mix until combined. 3. Add the flour and baking powder, then mix until you have a smooth batter. 4. Fold in 125 g of blueberries and set aside 25 g for the tops. 5. Fill the cases about three-quarters full. Put the reserved blueberries on top and, if you like, sprinkle with granulated sugar. 6. Bake for 22 minutes, until the muffins are lightly golden.

Notes

Once the flour goes in, I mix just until I no longer see dry streaks; it's the step I take my time with. Firm blueberries get crushed less in the batter, and if they're very soft, I fold them in at the end with a spatula. In mini muffin tins, they bake faster, so I check them before the 22-minute mark. I serve them with plain yogurt for breakfast. They keep in a sealed container in the fridge for up to 3 days; for a dairy-free version, replace the milk with 240 ml of unsweetened soy drink. The regular batter contains gluten, egg and dairy.