Blueberry jam muffin
By MaxDurgan
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 100 grams
- blueberry 30 grams
- corn oil 30 grams
- white sugar 15 grams
- baking powder one-eighth teaspoon
- baking soda one-eighth teaspoon
- sweetening
- baking
- half an hour
- simple
Steps for Blueberry jam muffin
1
Mix the low-gluten flour baking powder and baking soda well and sieve
2
Pour corn oil, eggs, jam, and sugar into a bowl
3
Mix them well
4
Pour the sifted flour into the jam mixture
5
Then cut and mix them evenly
6
Pour the mixed batter into silicone molds (small paper cups will also work), and fill it 80%
7
Preheat the oven to 180 degrees, the middle layer, for about 25 minutes (adjustable according to your own oven temperature)