My Special Blueberry Muffins
My Special Blueberry Muffins

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, my special blueberry muffins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Blueberry muffins with the hearty flavor of cornmeal. I'm happy to share my recipe with you. If fresh blueberries are unavailable or costly, try using frozen blueberries. Great recipe for My Special Blueberry Muffins.

My Special Blueberry Muffins is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. My Special Blueberry Muffins is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook my special blueberry muffins using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Special Blueberry Muffins:
  1. Prepare 100 grams Cake flour
  2. Take 2 grams Baking powder
  3. Prepare 65 grams Butter
  4. Take 60 grams Granulated sugar
  5. Get 1 Egg (medium)
  6. Make ready 1 tsp Maple syrup
  7. Take 50 grams Heavy cream
  8. Take 20 Blueberries

They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. AT the end of the summer years ago, our family often gathered to pick wild blueberries.

Instructions to make My Special Blueberry Muffins:
  1. Sift the cake flour and baking powder together. Warm the heavy cream. Preheat the oven to 170℃.
  2. Cream the softened butter and granulated sugar in a bowl.
  3. Pour in the maple syrup, then add the beaten egg little by little into Step 2, mixing well after each addition. (The maple syrup is optional.)
  4. Alternately fold in the sifted dry ingredients and heavy cream to Step 3 in 3 batches.
  5. Pour the batter into the muffin cups and place 3-4 blueberries on top. Bake in the oven preheated to 170℃ for 20-25 minutes.
  6. The blueberry muffins, which are crispy on the outside and fluffy on the inside are done. They're best when eaten while hot.
  7. Ready to serve and ENJOY!

This batter is like glue and really holds the blueberries in place. AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York Instructions. Whisk the flour, cornmeal, sugar, baking powder and salt in a medium mixing bowl.

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