Baking away
This is going to be a post explaining how to get a great portion of voluminous blueberry muffins like this one below:
These muffins have an incredible taste of vanilla and blueberries. They're not dry, but instead they are mushy (I also say that in danish..) and juicy, because of the whole blueberries, which are gently added to the dough! They're sooo good!The recipe is translated from Danish language to English, and I really did my best on making it understandable!! Here we go:
Blueberry muffins (20 of them):
- 3 eggs
- 260 grams of regular white sugar (9.17 ounces)
- 150 ml vegetable oil (sunseed- or grapeseed oil)(1.63 cups)
- ½ rod of vanilla (google translate said it was a 'rod')
- 330 grams of regular white flour (11.64 ounces)
- 1 teaspoon of baking powder
- a pinch of salt
- 300 grams of creme fraiche (sour cream), 18% fat (10.58 ounces)
- 200 grams of blueberries, either frozen or fresh. (7.05 ounces)
Now to the process:
- Preheat the oven 200 degrees Celsius (392 Fahrenheit).
- Split the vanilla rod and take out the vanilla-grains.
- Find a big bowl and start mixing eggs and vanilla.
- Add the sugar progressively. Mix until it's light and foamy-ish.
- While still mixing, slowly add the oil a bit by bit.
- In a different bowl, mix flour, salt and baking powder.
- Gradually pour the flour-mix and the sour cream alternately in to the big bowl with eggs and sugar, and fold it together.
- Slowly add the blueberries, and gently fold them in to the dough, so that they won't color off and make everything pink or purple. We want these muffins to be bright with blue chunks in them =)
- Fill the dough in to the muffin forms, 3/4 full.
- Put them in the oven for 20-25 minutes in the middle of the oven, until they are slightly brown on the top.
- Cool off, if desired sprinkle with icing sugar.
I hope you guys will enjoy making these, as well as eating them. If there's something you don't understand, just post a comment and I'll do my best to explain it =)
Bye bye! <3
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