My daughter likes blueberries very much. Blueberries have good antioxidant capabilities, which can fight aging and prevent disease. Eating more blueberries can keep the skin smooth and elastic, prevent blood clots, and help lower blood pressure. The tannic acid in blueberries can also be antibacterial and antiviral.
Muffin is the easiest and easiest pastry in baking, with zero failure rate. Two children at home like it very much. I used to resist it, but now that I eat too much, I like it a little. Human tastes are really fickle! This muffin is very suitable for breakfast, snacks or takeout for travel.
blueberry muffin
By DeshawnBoyer
Recipe Recommendations
- ordinary flour 2+1/4 cups
- baking powder 1 small cup
- baking soda 1/2 tsp of
- milk 1 cup
- corn oil 1/3 cup
- white sugar 1/3 cup
- brown sugar 2 tablespoons
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for blueberry muffin
1
Mix the flour, baking powder and soda powder well and sieve. (I forgot to take pictures.) Mix blueberries with a little flour so they don't sink to the bottom. (In fact, it's okay not to use it. This batter is relatively thick and blueberries will hardly sink.)
2
Beat the eggs, milk, sugar and corn oil until mixed.
3
Pour in the powder and mix well.
4
Add blueberries and mix well.
5
Use a spoon to place the batter into a muffin cup and sprinkle with brown sugar on top.
6
Put in a preheated oven at 400F/200C and bake for 20-25 minutes.
7
The surface is sprinkled with brown sugar and baked. It is fragrant and crispy, and it is very delicious.