Blueberry muffins
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24 rates
Preparation : 35 min
Cooking : 25 min
Total time : 2 h Rest : 1 h
10 cupcakes
280 g plain flour
10 g of baking powder
1 pinch fine salt
200 g fresh or frozen blueberries
80 g melted butter
120 ml milk
2 eggs
150 g caster sugar
300 g cream cheese
50 g butter
1 yellow lemon (zests + 1 tbsp. of juice)
100 g icing sugar
Associated products
RECIPE STEPS
1
Heat the oven to 180 °C.
2
Melt the butter in a bain-marie then pour it in the metal bowl.
Add the rest of the ingredients then run the program.
- 280 g plain flour
- 1 pinch fine salt
- 80 g melted butter
- 120 ml milk
- 2 eggs
- 150 g caster sugar
- 10 g of baking powder
Pastry/Cake
01:30 / 12 /
3
If necessary, scrape down the wall of the bowl.
Pat dry the blueberries (set a few aside for decoration) and carefully add them
to the mixture with the spatula.
- 200 g fresh or frozen blueberries
4
Pour the batter into muffin tins and bake for 25 minutes.
Leave to cool down.
5
Fit the food processing bowl along with the mini bowl and mini blade.
6
Keep the zest of an organic lemon then extract the juice.
Take the butter out of the fridge so that it is at room temperature.
- 50 g butter
- 1 yellow lemon (zests + 1 tbsp. of juice)
7
Put the ingredients in the mini bowl and run the program for about 1 minute.
- 300 g cream cheese
- 50 g butter
- 100 g icing sugar
Robot
8
Place the buttercream into a pipping bag fitted with a star nozzle and
refrigerate for at least 1 hour before decorating your muffins.
9
When the muffins are at room temperature and the buttercream chilled,
pipe swirls of buttercream and decorate with fresh blueberries or edible glitter.
- 200 g fresh or frozen blueberries
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
I used 120g granulated sugar instead and it came out really good and not too sweet.