Left with a ton of summer blueberries at home? Try this classic, no-fail blueberry muffin recipe that’s sure to delight breakfast-lovers over & over.
180g Unsalted Butter
189g Whole Egg
4g Vanilla Essence
441g Le 5 Stagioni Classica Italian “00” Soft Wheat Flour
16g Baking Powder
207g Fresh Milk
Preheat the oven to 185º Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
In a medium-sized bowl, whisk together your dry ingredients: flour, baking powder & salt. And set aside.
In a separate mixing bowl, whisk together butter and sugar until homogenous. Then add in the egg gently while mixing.
Slowly incorporate the dry ingredients by adding one-third of it into the wet mixture and continue whisking until well combined. Add the rest of the dry ingredients gradually — continuously whisking. Keep mixing the batter until homogenous.
Add in the milk and vanilla essence gradually, whisk until well combined.
Using rubber spatula, fold in the blueberries into the mixture.
Divide the batter evenly between the muffin cups and decorate the muffin batter with some blueberries on top. Bake until golden brown. To ensure muffins are ready, insert a toothpick into the center. If it comes out clean, it’s ready! Baking usually takes 20-25 minutes.