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Recipe of Blueberry muffins Sponges
Recipe

Blueberry muffins Sponges

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Delicious mix of this incredible fruit with the fluffy muffin, perfect for a breakfast or to enjoy an afternoon accompanied by a coffee or hot drink of your choice. Do not hesitate to prepare them, you will love them.
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Ingredients

12 portions
  • 215 grams flour
  • 1 1/2 teaspoons yeast, chemistry
  • 1/2 teaspoons salt
  • 150 grams butter, melted
  • 150 grams sugar
  • 2 eggs
  • 20 grams cranberry
  • 180 milliliters milk
  • 60 grams butter, cold cut into cubes, for topping
  • 35 grams flour, for the topping
  • 45 grams almond, ground, for the topping
  • 2 tablespoons brown sugar, for the topping

Preparation

Preheat the oven to 180º. Place the cups in the cupcake tray.
In a bowl, sift the flour with the yeast and salt. In another bowl, mix the rest of the ingredients, except the blueberries.
Add little by little the liquid ingredients to the dry ones, stirring constantly, until the dough is homogeneous. It incorporates blueberries.
Divide the dough between the cups, filling them 3/4 full.
For the topping: with a pair of knives or a scraper mix the butter with the flour, the ground almonds and the sugar until the mixture looks like crumbs. Sprinkle it over the muffin dough already in the mold.
Bake 20-25 minutes or until a toothpick comes out clean.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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