Blueberries are a very healthy berry, it has a particularly beneficial effect on vision.
For this reason, blueberries must be present in the diet of children. Be sure to make blueberry muffins that all family members will love.
Blueberry muffins - basic principles of preparation
Fresh blueberries are sorted, washed and slightly dried. Frozen berry can give excess moisture, so it is better to pour it with starch or a small amount of flour and mix.
To make the muffins crumbly, add butter and margarine to the dough. It is first left at room temperature to make it soft. Then it is thoroughly ground with sugar. This can be done with a mixer or whisk. Then add eggs, without stopping the whipping process.
All dry ingredients are mixed in a separate bowl. Sour cream, milk or kefir are added to the egg-oil mixture. Stirred and gradually add the dry mixture. Knead the dough, the consistency is slightly thicker than the fritters.
Blueberries are added to it and mixed.
The dough is laid out on muffin tins and baked for 20 minutes at 180 C.
For flavor and piquancy, vanilla, nutmeg, citrus zest or cinnamon are added to the dough. Muffins can be glazed on top or decorated with any cream.
Recipe 1. Cake with blueberries and coconut
Ingredients
butter - a pack;
frozen blueberries - 200 g;
sugar - a glass;
coconut flakes - 50 g;
four eggs;
baking powder - 5 g;
flour - a glass.
Cooking method
1. Put soft butter in a bowl, add eggs and sugar. Beat everything together until smooth.
2. Mix the flour with baking powder. Gradually introduce it into the oil mixture and knead the dough.
3. Pour blueberries into a plate, add a couple of tablespoons of flour and mix.
4. In the dough we put blueberries and coconut. Mix gently so that the berries do not crumple.
5. We lay out the dough on the molds for cupcakes, filling them in three quarters. We send the cupcake tins to the oven preheated to 180 C for 20 minutes. Check the readiness with a toothpick.
6. We take out the prepared cupcakes from the oven and leave them to cool for about ten minutes, without removing from the molds. Then put the cupcakes on the dish, and sprinkle with powdered sugar.
Recipe 2. Cupcakes with blueberries on sour cream
Ingredients
200 g sour cream;
20 ml of coffee liquor;
250 g of granulated sugar;
5 ml of vanilla extract;
220 g flour;
5 g of baking powder;
2 eggs;
100 g of frozen blueberries.
Cooking method
1. Put sour cream in a deep cup, pour sugar and beat lightly with a mixer. Add eggs to sour cream and mix.
2. Pour coffee liquor and vanilla extract into the mixture.
3. In a separate bowl, mix flour with baking powder and sift the mixture. Enter the flour in parts in a sour cream mixture and mix until a dough is obtained, the consistency of thick sour cream.
4. Add blueberries to the dough without thawing it. Stir so that the berries are evenly distributed over the dough.
5. Put the dough in a silicone cupcake mold, filling them in ¾ of the volume. Send the mold to the oven and bake for 20 minutes, at a temperature of 180 C. Ready muffins to remove from the mold and cool. You can decorate with powder or cream.
Recipe 3. Kefir Blueberry Muffins
Ingredients
cinnamon - 5 g;
flour - half a kilogram;
vanillin - 5 g;
sugar - half a glass;
baking powder - 10 g;
egg - 2 pcs.;
baking soda - 3 g;
kefir - three quarters of a glass;
lemon zest - 10 g;
butter - three quarters of a pack;
blueberries - one and a half cups.
Cooking method
1. Preheat the oven to 190 C. Sprinkle the cupcakes with flour.
2. In a deep bowl mix flour with soda, sugar and baking powder.
3. Pour kefir into a separate cup, add lemon zest, melted butter and vanillin. Whisk all ingredients lightly with a whisk.
4. Introduce the kefir mixture into a flour in a thin stream and knead the dough, constantly mixing, until the dough turns out, a little thicker than the pancakes.
5. To sort through blueberries, wash and dry slightly. Put the berries in the dough and mix.
6. Place the dough in cupcake tins, filling them in ¾ of the mold. Send the molds to the oven. Bake in a preheated oven for 20 minutes.
7. Mix sugar with cinnamon to sprinkle. Remove the prepared muffins from the oven, grease them with ghee on top and carefully soak the muffins in a mixture of sugar and cinnamon. Put on a plate and cool.
Recipe 4. Oatmeal muffins with blueberries
Ingredients
3 g of salt;
a glass of instant oatmeal;
75 ml of refined vegetable oil;
500 g blueberries;
5 g of white sugar;
one and a half glasses of flour;
300 ml of sour milk;
half a glass of brown sugar;
egg;
10 g of baking powder;
3 g of baking soda.
Cooking method
1. Turn on the oven and preheat it to 200 C. Cupcakes are greased with butter or covered with paper sockets.
2. Pour oatmeal into a blender bowl and interrupt them until flour.
3. Pour crushed flakes into a deep dish, add flour, salt, brown sugar, baking soda and baking powder to them.
4. Pour in sour milk into a separate cup, drive in an egg and add soft butter and vanilla extract. Whisk the ingredients lightly with a whisk.
5. Put this mixture into the flour and knead the liquid, but fairly dense dough.
6. We sort through the blueberries, wash them and dry them. Add the berries to the dough and mix gently so that they are evenly distributed over the dough.
7. Put the dough in the molds and sprinkle with white sugar on top. We send the cupcakes to the preheated oven and bake for 20 minutes. We check the readiness with a wooden stick. Ready cupcakes are served with any drinks.
Recipe 5. Cupcakes with blueberries and currants in milk
Ingredients
100 g of blueberries and currants;
150 ml of milk;
nutmeg;
egg;
3 g of salt;
100 ml of vegetable oil;
baking powder;
250 g of flour;
a glass of sugar;
a piece of butter to lubricate the molds;
sugar for sprinkling cupcakes;
flour for sprinkling berries and molds.
Cooking method
1. Pour milk into a deep bowl, add soft butter and egg to it. Beat everything with a mixer or whisk until a homogeneous mass is obtained.
2. In a separate bowl, mix all the dry ingredients.
3. Gradually pour the milk mixture into the dry, constantly mixing, until a homogeneous dough is obtained. Divide it in half.
4. We sort through the blueberries, wash them and dry them slightly. Sprinkle the berries with flour, mix and spread the blueberries in one part of the dough. Remove currants from twigs, put in a sieve and rinse. Sprinkle it with flour and add to the second part of the dough. Mix gently to keep the berries intact.
5. Lubricate the cupcakes with a piece of butter and crush with flour. Fill the molds with dough. We put down the dough with blueberries, and on top the dough with currants. Sprinkle cupcakes with sugar.
6. Place the molds with the dough in the oven and bake for 20 minutes at a temperature of 180 ° C. Put the prepared muffins on the dish and serve with any drinks.
Recipe 6. Cupcakes with blueberries under icing
Ingredients
125 g of fresh or frozen blueberries;
225 g of flour;
two eggs;
5 g of baking powder;
125 ml of milk;
5 g ground cinnamon;
3 ml of vanilla extract;
a pinch of salt;
150 g of sugar;
half a pack of butter.
Glaze
225 g of powdered sugar;
125 g butter;
3 ml of vanilla extract;
5 g of lemon peel.
Cooking method
1. We turn on the oven and heat it to 170 C. Twelve muffins for cupcakes are lined with paper sockets, or greased with oil and sprinkled with flour.
2. Combine in a deep bowl all the dry ingredients and mix.
3. In a separate bowl, beat the soft butter with vanilla extract and sugar until a homogeneous, creamy consistency. We introduce one egg at a time, without stopping to beat.
4. Introduce in parts dry ingredients and milk, continuing to whisk at low speed until the dough acquires the consistency of homemade sour cream. Add blueberries to the dough and carefully mix the berries into the dough with a spoon.
5. The dough is laid out on the molds, filling them in 3/4. We send the molds into the oven and bake for half an hour until golden brown. Then we get the blueberry muffins and cool.
6. Prepare the icing. Beat butter with vanilla extract and lemon zest. Gradually add the powdered sugar, without stopping whipping, until the mass becomes smooth and uniform. Put icing on cupcakes and decorate them with blueberries on top.
Recipe 7. Cupcakes with blueberries, lemon zest and coconut
Ingredients
60 g butter;
250 ml of sour milk;
150 g of fresh or frozen blueberries;
egg;
a pinch of salt;
30 g coconut flakes;
5 g of ground cinnamon and lemon zest;
7 g of baking powder;
300 g flour;
granulated sugar - 150 g.
Cooking method
1. Preheat the oven to 180 C. Cover the muffin cups with paper sockets or grease with a piece of butter.
2. In a large cup, mix the flour with salt, cinnamon, sugar and baking powder.
3. In a separate bowl, beat the melted butter and egg.
4. Into the dry mix, add the sour milk and the butter mixture. Shuffle. Add coconut, blueberries and lemon zest to the dough. Stir again. Leave some coconut powder for sprinkling.
5. Put the dough into muffin tins so that they are filled three quarters. Sprinkle coconut with each muffin. Put the molds in a preheated oven and bake for half an hour.
Blueberry Muffin - Tips and Tricks
Remove muffins from the molds only after they have completely cooled.
Do not move the cupcake tins during the baking process, otherwise the dough will “settle”.
Ready cupcakes can be decorated with glaze, nuts or powdered sugar.
If the cupcakes are already sufficiently browned and remain raw inside, cover them with a sheet of foil and bring to readiness.
