I looove muffins, and I also really like baking. Blueberry muffins are one of my current favourites. These ones I baked don’t contain raffinated sugar, I used honey instead. They are a little less sweet than usual but I really like them. I don’t have much more to say about the blueberry muffins, so let’s get started!
What you will need for 7 blueberry muffins:
- 115 grams of blueberries
- 140 grams of whole wheat flour
- 125 ml of buttermilk
- 1 small egg
- 30 grams of unsalted butter
- 6 tbsp of honey
- a dash of salt
- 1/2 tbsp of baking powder
- a muffin tin which can hold 7 muffins (I used 2 tins, each can hold six muffins)
- muffin cases
How to do it:
Preheat the oven at 195 degrees Celsius. Gently mix the blueberries with 35 grams of the whole wheat flour. Put the rest of the flour in a separate bowl and mix with the baking powder, salt and honey. Melt the butter. Mix the milk with the egg (you can simply to this by using a fork) and add the butter to it. Then add the milk-butter-egg mixture to the flour mixture and mix it together with a fork. When it is mixed add the blueberries with the rest of the flour and gently mix them into the batter. Place the muffin cases in the tins and scoop the batter into the cases. Then bake them for about 45 minutes.
They taste the best when they are still a little warm (although they do tend to stick to the paper when they haven’t cooled down completely).