Blueberry muffins

Blueberry muffins

Category: Bakery products

Ingredients
Unsalted butter	1/2 cup (120g)
Sugar	3/4 cup + 1 tbsp. l.
Egg	2 pcs
Blueberry	2 cups
Milk	1/2 cup
Wheat flour, premium	1 cup
Corn flour	1 cup
Salt	1/2 tsp
Lemon zest	1 tbsp. l.
Baking powder	2 tsp

Cooking method

• Preheat oven to 180^aboutC. Line a 12-slot baking sheet with paper trays.
• Whisk in room temperature butter and 3/4 cup sugar on medium speed until fluffy. Add eggs one at a time, mix.
• In a shallow bowl, mash 1/2 cup blueberries with a fork. Add to the oil mixture, as well as the lemon zest, beat.
• In a large bowl, whisk together flour, cornmeal, baking powder and salt. Gradually add the flour mixture and milk alternately to the dough, starting and ending with flour. Gently add 1.5 cups blueberries. Spoon the dough into the cells and sprinkle with the remaining sugar.
• Bake until clean with a toothpick, about 25 minutes.
• Cool in the pan for 20 minutes, then place on a wire rack, let cool for another 10 minutes before serving.

The dish is designed for

12

Time for preparing:

1 hour

Note

Recipe source 🔗

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The volume of the cup is clear, but is the glass a faceted glass?

I translated the recipe from English, so I concluded that since they didn't write a cup everywhere, then a glass of 200 ml.

Thank you. I love blueberries, I will try

I baked them several times with frozen blueberries, then I even like to add 1.5 tbsp. blueberries in the dough, but do not puree. I just frozen and put it)

It remains to find cornmeal

we sell fine grinding, like wheat, and coarse. I take fine grinding. but I think it's not scary if you cook only on wheat)

Or maybe replace corn starch? I haven't looked at flour yet (there was no need)

frankly, I haven't tried it, I made waffles on starch, but no cupcakes)

I translated the recipe from English, so I concluded that since they did not write a cup everywhere, then a glass of 200 ml.

could you indicate the source of the recipe item 7

PySy: most likely a glass = a cup or American (240 ml) or European (250 ml)

By the way, yes! I used a glass from a multicooker - everything worked out and it turned out delicious !!!
Thank you!!!

By the way, yes! I used a glass from a multicooker - everything worked out and it turned out delicious !!!
Thank you!!!

I am very glad that I liked the cupcakes. With filling you can vary)
I used a 200 ml glass, and it also worked out))) I think that the glass is still 200 ml, this site has recipes where everything is in cups, and the cup is exactly 240-250 ml. Why then differentiate if they are one and the same)

[cup]

on this site there are recipes where everything is in cups, and a cup is exactly 240-250 ml. Why then differentiate if they are one and the same)

I do not really understand what kind of distinction you are talking about. If you read the original recipe that you indicated, then there is always cup.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour, (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

[Zingy]

Perhaps I looked in the wrong place, I cook a lot from this site and adjust the recipe for myself, I still have it in this form and I baked it exactly on it, that is, using a cup and glass. But apparently, this is not critical in this recipe if Zingy I baked using a 250 ml glass, and I baked 200 and everything turned out deliciously. In such a dough, you need to look at the dough itself, because eggs can be large or small, blueberries are different, etc. But the dough itself is very successful for any berries. It is also very tasty with black currants or red, with raspberries too

Hello everyone! just looking after the recipe for muffins or cupcakes is easier - I liked this one.American cup about 240ml (237). that is, it is probably not particularly terrible from our 250 ml. Eggs are really different. even of one grade (type C1).

yes, and flour is also different, especially American)))

yes, and flour is also different, especially American)))

Oh yeah. I don't really know about the American one ... but about the European one, for example. Yes. There, everything is divided according to gluten-type 500, 700 is. 800th. I don't remember exactly - I met everything "in reality". I know that spaghetti and ravioli are made from flour starting at 1000. In good restaurants they also prefer to work with flour "harder" 800 and 1000. :) .)

so from f) we have flour and that's it)