Blueberry muffins
Blueberry muffins are wonderful to offer all year round. Juicy and tender, this recipe is flavoured with cardamom and white chocolate. The surface becomes crispy from the chocolate, with a juicy and tasty inner thanks to the blueberries. Yum!
Ingredients
Butter, room temperature | 150 g |
|---|---|
Powdered sugar | 100 g |
Eggs | 2 |
Milk | 50 ml |
Flour | 180 g |
Baking powder | 2 tsp |
Vanilla sugar | 1 tsp |
Cardamom seeds, ground | ½ tsp |
Fresh blueberries, approx. | 140 g |
White chocolate, coarsely chopped | 50 g |
Blueberry muffins
How do you enhance the flavour of blueberry muffins?
How do you keep blueberry muffins from going soggy?
Should you defrost the blueberries before making muffins?
Should you coat blueberries in flour for muffins?
Top toppings for blueberry muffins
A simple lemon glaze is our top choice: combine 60 g of icing sugar, 30 ml fresh lemon juice and a teaspoon of lemon zest to drizzle over the baked muffins. Cream cheese is also a great option and will add a luxurious touch as either a topping or piped into the centre as a surprise filling.
How to make your muffins fluffy
Light, soft, and airy: three words that describe the perfect muffin. Avoid overmixing and use room temperature ingredients for a silky-smooth batter that easily expands and traps those all-important pockets of air during the cooking process.
The heart of any breakfast table
Adding a warm batch of blueberry muffins to the breakfast table is never a bad idea. They pair especially well with a fresh fruit salad, creamy Greek or vanilla yoghurt or even a savoury combination of scrambled eggs and crispy bacon. Of course, adding a cup of freshly brewed coffee or pressed orange juice goes without saying.
Store them in the freezer for later
Always having a batch of these sweet treats ready is easier than you think. Simply let the muffins cool down completely, place on a baking sheet and freeze until solid (about 30 minutes in the freezer). Transfer them to an airtight freezer bag, making sure to squeeze out all the air, and freeze for up to three months. To reheat, simply thaw at room temperature. If you have time, pop them back in the oven for a few minutes to restore them to their freshly baked glory.
