Blueberry muffin has been made N times, but the recipe has never been changed.
I have always loved using this prescription, and it has definitely hit every shot and never failed once.
Every time I do it, I always like to stand next to the oven and watch them expand.
The process of waiting quietly made me deeply realize the taste of happiness.
What is roasted is muffin, and what is injected is love.
Blueberries make me so greedy for your purple; the blueberry juice that flows out of the restlessly is so thick that it makes me hungry.
There is no reason to like you, just because you are different...
blueberry muffin
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for blueberry muffin
1
Mix the low-gluten flour and BP flour, sift through a sieve, and set aside. Beat the butter at room temperature to soften, then add several portions of sugar.
2
To prevent the egg and butter from separating, add 2 teaspoons of low-gluten flour to 2.
3
Then add honey.
4
Next, add the egg mixture at room temperature in three times, and stir quickly and evenly to promote softening.
5
.........
6
Then add the sifted flour and half the BP powder.
7
......
8
Next add half the milk, then add the remaining flour.
9
Finally add the remaining milk and stir well.
10
The best state of stirring is to hang upside down on a spatula.
11
Blueberries.
12
Then spoon the blueberries and stirred ingredients evenly into muffin paper cups.
13
Preheat the oven at 180 degrees and bake for 20 minutes.
14
Remove it with insulating gloves, place it on the net to cool thoroughly, and serve.