Manhatten blueberry muffin
Tags:
alcohol-free
vegetarian
Description
Honestly, how many times have those muffins smiled at you through the glass of a coffee shop counter? And could you resist? Of course not, because they are so delicious!
With this recipe, you can easily bake these juicy little cakes yourself. They're fruity, juicy... And I bet you can't go past them when they're on your plate in the kitchen?
Zutaten für
For the crumble
90
g
wheat flour
50
g
sugar
0.5
Teaspoon(s)
cinnamon, ground
50
g
butter, soft
For the dough
150
g
wheat flour
60
g
sugar
1
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
baking soda
1
Pinch(es)
salt
150
ml
buttermilk
30
ml
oil
1
egg
140
g
blueberries, fresh or frozen
Preparation
Prepare the crumble
Quickly knead all the ingredients into a crumbly dough/crumble and set aside.
Bake the muffins
1
Preheat the oven to 200°C top/bottom heat.
2
Mix the flour, sugar, baking powder, baking soda and salt in a bowl.
3
Whisk the buttermilk, oil and egg in a second bowl.
4
Sift the flour mixture and work into the liquid mixture.
5
Carefully fold the blueberries into the batter.
6
Spread the batter evenly over the tin and add the sprinkles to the top of the muffins.
7
Bake the batter for 25 minutes and then leave to cool briefly in the tin and then on a rack.
8
Tip: Add frozen blueberries unthawed to prevent the batter from discolouring.
Zutaten für
For the crumble
90
g
wheat flour
50
g
sugar
0.5
Teaspoon(s)
cinnamon, ground
50
g
butter, soft
For the dough
150
g
wheat flour
60
g
sugar
1
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
baking soda
1
Pinch(es)
salt
150
ml
buttermilk
30
ml
oil
1
egg
140
g
blueberries, fresh or frozen
