These blueberry muffins are delicious at breakfast
Learn more about Emilia Molinari
Ingredients12 portions
Preparation
Put the oven rack in the center and preheat it to 350ºF. Grease the pancake molds and put pieces of paper for pancakes or pots.
In a large bowl sift dry ingredients, in another bowl beat sugar, milk, butter, cream, eggs, yolk and scrape.
Pour the mixture of milk, sugar, etc. to the dry ingredients and mix with a spatula until mixed and put the blueberries. The mixture should be slightly lumpy, do not try to beat it anymore.
Divide the mixture between the pancake molds and bake for 30 or 35 minutes or until golden brown. Remove from the oven and let cool in a rack for 20 minutes. When this time passes, take the pancakes out of the molds with the help of a knife to separate them if they stick together a little.
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