The most delicious muffins for breakfast

Votes: 1

How to Make - Delicious Breakfast Muffins

Time: 45 min.
Complexity: easily
Quantity: 12 cupcakes

Enjoy all the goodness, flavor, and aroma of blueberries in these muffins, which are literally bursting with berries. They're fluffy and soft, with a crisp, sugary crust. These muffins are perfect for breakfast, dessert, or a snack. Fresh blueberries are used, and a pinch of lemon zest adds a wonderful citrusy note to their sweet berry flavor. Fold the dried berries into the batter carefully, being careful not to break them, and when you bite into the muffin, you'll fully appreciate the juicy pockets nestled within the delicious crumb.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
2 tsp baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus extra for greasing the pan
1 teaspoon finely grated lemon zest
2/3 tbsp. sugar + 1 tbsp. l. for sprinkling muffins
2 large eggs, room temperature
0.5 cups whole milk
1.5 cups fresh blueberries, washed and dried

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, lemon zest, blueberry

Cooking the dish according to the recipe:

Preheat oven to 190°C. Lightly grease a 12-cup muffin tin and set aside.
Sift flour, baking powder and salt into a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, zest, and 2/3 cup sugar in a large bowl until light and fluffy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Using a rubber spatula, fold the flour into the butter mixture in 3 additions, alternating with 2 parts milk. Fold in the blueberries. Be careful not to overmix the batter. Divide the batter evenly among the muffin tins and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool the muffins in the tins on a wire rack. Serve warm.

Categories:

recipe / Breakfast / Bakery / Unsweetened cookies and muffins / / Food Network - recipes

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