Blueberry muffins
Blueberry season wouldn’t be the same without making some soft and juicy muffins from time to time. During the rest of the year I use dried red ones, but when fresh black ones arrive I usually go straight for a box to make my personal opening of the season.
With fresh berries, muffins take on a different texture—softer, more delicate, and sometimes “crunchy” in every bite—that unmistakable feeling when you come across a blueberry. And thanks to the slight acidity of this forest fruit, they are pleasantly surprising because they are not overly sweet.
Enjoy the season!
Ingredients for 12 units
200 g wheat flour
50 g rolled oats
200 g fresh blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
150 g brown sugar
1 packet vanilla sugar
100 g softened butter
100 g plain yogurt
Preparation
Wash the blueberries and dry them well. Set them aside.
In a large bowl, mix the flour with the baking powder, baking soda, and rolled oats, and set aside (you can reserve some oats for final decoration).
In another bowl, beat the egg and add the brown sugar, vanilla sugar, butter, and yogurt.
Pour the mixture from the second bowl into the first and stir until combined. Add the blueberries to the mixture and stir gently so they don’t break.
Distribute the batter into the paper liners, previously placed in a more rigid mold to prevent them from losing their shape (I usually use a silicone mold or flan molds). كأس العالم للأندية 2024 جدول Fill the liners only 2/3 full so they can rise.
Before putting them in the oven, sprinkle the reserved oats and a few blueberries on top of each muffin.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack of the oven for about 20–25 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Things to keep in mind
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for about 30 seconds in the microwave.
They turn out very soft and juicy thanks to the rolled oats, but if you don’t have them, you can make them without this ingredient.
You can decorate them with sugar paste on top, although as you know, I prefer them without decoration, just as they are.