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I continue with the muffins, this time giving you the recipe for blueberry muffins, another great classic! With its mushroom shape (a smurf house even!), its crispy crust thanks to the addition of a crumble (optional!) and its blueberries, it will not resist long in front of the gourmands!
Recipe for 10 “blueberry muffins”:
The crispy crumble:
-35g of soft butter
-130g of brown vergeoise
-45g of flour
Muffin batter:
-20g of blond vergeoise
-170g of sugar
-180g of fermented milk (ribot milk)
-100g of oil
-1 egg
-280g of flour
-1+1/2 teaspoons baking powder
-230g of blueberries
Preheat the oven to 200°C.
Start by making the crumble batter by simply putting the ingredients in a small bowl.
And mix until the butter is completely incorporated…
Put all the other ingredients in another bowl, except the yeast and blueberries…
Mix well and add the baking powder. Stir again to fully incorporate the yeast.
Then the blueberries. Mix carefully at this time to avoid damaging the blueberries…
Place paper liners in muffin tins and fill with batter to within 1 mm of paper edge.
Sprinkle with crumble batter, but don’t overdo it so that the muffins don’t get too puffy!
Place in the oven and cook for at least 15-20 minutes, keeping an eye on the end of the cooking time so as not to let them burn. They should be golden brown and very puffy!
Remove the baking sheet from the oven and carefully unmould, possibly using a knife to remove the head of the muffin.
Let cool completely and enjoy with a latte!
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