Today I draw inspiration from these delicious blueberry muffins to explain in detail all the tricks to make perfect muffins. The muffins are the Anglo-Saxon tradition treats small and soft, usually rich in fresh or dried fruit but also chocolate. I do not prepare them often, because I enjoy more to make pies and cakes complex, but at home they are very loved by Gianluca, that would eat them every day for breakfast. Every day, Obviously, to a different taste. I leave with my basic recipe for muffins to fresh fruit: if you do not want to use cranberries, you can replace it with raspberries, strawberries, peaches, Plums, Ribes, grapes, chopped pears or apples.
On my YOUTUBE also find the VIDEO RECIPE STEP BY STEP of blueberry muffins, and I invite you to subscribe to stay updated. On the blog of course find other OF MUFFIN RECIPES, even with gluten-free flours such as corn and lime muffins and different types of chocolate muffins, but the basic dough varies while this, that is proof beginner, It remains the same: is the fruit vary. The first advice to you is to wash fruits and dry it completely, otherwise the excess moisture will not inflate the muffins in baking. If you use a very watery fruit such as strawberries, decreased the dose slightly and cut into small pieces.
As you can see the muffins are prepared in three stages: mix fruit, flour and yeast, Then in another bowl mix the liquids (milk, eggs and spices) and finally in a third mounting the soft butter with sugar. The key thing, Once ready the three bowls, It is put together by mixing the ingredients as possible: pour the liquid mounted on the dates and a small butter mixed with a spoon or a fork. Then add the powder and simply stir with a wooden spoon. Two or three laps and street, into cups. Know that most stir or mounted muffins, and less swell in the oven. So watch. Of course, I suggest you take a look at all my RECIPES WITH BLUEBERRY, one of the finest fruits that exist. Have a good day.
BLUEBERRIES MUFFIN (easy recipe)Print This
- DOSE 12 MUFFIN:
- 250 grams of flour 00
- 150 ml whole milk
- 175 grams of sugar
- 100 grams of butter at room temperature
- 10 grams of baking powder
- 200 grams of blueberries (They are also fine frozen blueberries)
- 2 whole eggs
- Bourbon vanilla extract or powder, to taste
- grated rind of one lemon organic
- a pinch of salt
Before starting the preparation of blueberry muffins, You need periscaldare static oven to 180 degrees. Wash and dry cranberries (They must be completely dry), then put them in a bowl with the flour and baking powder sifted.
In another bowl fitted with electric whisk the butter at room temperature with sugar and a pinch of salt: you have to get a creamy and fluffy and it will take about 10 minutes if the butter is soft enough.
Finally, put in a third bowl eggs, the milk, vanilla and lemon zest and whisk with a fork (as if you were an omelet) simply to mix together the ingredients.
Pour the egg mixture and milk the butter cream and mix with a spoon (do not worry if the ingredients do not mix) and then add all the dry elements (flour, yeast and blueberries) stirring with a wooden spoon. Stir as little as possible, because the more the mixture for muffins is processed and less swell in the oven.
Fill with the mixture 12 paper cups, up to two thirds of height, and place them in the appropriate stencil for muffins. Bake for 20 minutes or until the surface will not split and not formed a golden crust (and always applies the toothpick test that, inserted in the center of the muffin, will have to get dry). Cool the blueberry muffins before you taste them. Bon appétit!
With this basic dough for muffins fruit you can use any type of seasonal fruits, the important thing is that the fruit is washed and well dried and then cut into small pieces.