Blueberry and Nutmeg Muffins

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

You can substitute blueberries with cranberries or raspberries. Frozen berries are perfectly fine to use; just make sure not to thaw them beforehand. Add them to the batter straight from the freezer, otherwise they will release too much water and the muffins will turn out soggy.

Ingredients

Butter - 5 oz
Wheat Flour - 10 oz
Baking Powder - 2 spoons
Salt - a pinch
Sugar - 10 oz
Blackberry - 1 glass
Chicken Egg - 2 pieces
Vanilla extract - 2 spoons
Milk - 5 fl oz
Nutmeg - ¼ spoons

Step by Step guide

Step 1

Grease the muffin tin with butter and dust with flour.

Step 2

In a bowl, whisk together the flour, salt, and baking powder. Toss the blueberries in two teaspoons of the flour mixture.

Step 3

Using a mixer on medium speed, beat the butter with sugar (200 grams) for about four to five minutes. Then, add the eggs one at a time, followed by the vanilla.

Step 4

Switch the mixer to the lowest speed, gradually add the flour, and then slowly pour in the milk while mixing. Continue mixing until the batter starts to come together; this will ensure the muffins are tender and fluffy. Gently fold in the blueberries with a spatula.