Pinch of Cumin

Blueberry muffins

Blueberry’s season would not be the same without baking soft and juicy muffins from time to time. The rest of the year I use them dehydrated, but when fresh ones come to the supermarkets I go specifically to buy a little box in order to do my own season’s opening ceremony.

With fresh blueberries, muffins have a completely different texture, tender, softer and sometimes “crunchy” in each bite -that sensation when you find a blueberry is unmistakable-. And thanks to the sourness of this forest fruit, these muffins surprise since they are not excessively sweet.

Hope you enjoy the season!


Ingredients for 12 units

200gr of all purpose flour

50gr of oat flakes

200 gr of fresh blueberries

1 teaspoon of baking powder

1 teaspoon of baking soda

1 egg

150 gr of brown sugar

10 gr of vanilla sugar

100 gr of melted butter

100 gr of yogurt


Clean and dry blueberries and reserve them.

In a big bowl, mix flour, baking powder, baking soda, oat flakes and reserve it.

In another bowl, whisk eggs and add brown sugar, vanilla sugar, butter, and yogurt.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Add blueberries to the batter and mix carefully so that they do not break up.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Before baking, sprinkle each muffin batter with oat flakes.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 20-25 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

They are very soft and juicy thanks to oat flakes, but if you do not have them, you can do it without this ingredient.

You can decorate them with icing sugar on top, but I like them better without any make-up, as they are.

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My culinary creations - © 2014-16, Sara Jiménez

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