Fluffy Blueberry Muffins

Name: Fluffy Blueberry Muffins
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 215 grams flour; 1 1/2 teaspoons yeast, chemistry; 1/2 teaspoons salt; 150 grams butter, melted; 150 grams sugar; 2 eggs; 20 grams cranberries; 180 milliliters cow's milk; 60 grams butter, cold, cut into cubes, for the topping; 35 grams flour, for the topping; 45 grams almonds, ground, for the topping; 2 tablespoons brown sugar, for the topping

Bren Rosas

Delicious blend of this incredible fruit with the fluffy muffin, perfect for breakfast or to enjoy in the afternoon with a coffee or hot drink of your choice. Don't hesitate to make them, you will love them.

Reviewed by Editorial Team of Kiwilimón

Published: 29-09-2016

Preparation

Low

Preheat the oven to 180ºC. Place the cupcake liners in the cupcake tray. In a bowl, sift the flour with the baking powder and salt. In another bowl, mix the remaining ingredients, except for the blueberries. Gradually add the liquid ingredients to the dry ones, stirring continuously, until the batter is smooth. Fold in the blueberries. Divide the batter among the cupcake liners, filling them 3/4 of the way full. For the topping: with a couple of knives or a pastry cutter, mix the butter with the flour, ground almonds, and sugar until the mixture resembles crumbs. Sprinkle it over the muffin batter already in the mold. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

369

kcal

18.45%

Carbohydrate, by difference

40.2

13.4%

Protein

12%

Total lipid (fat)

21.2

32.62%

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100

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Fluffy Blueberry Muffins

Ingredients

Preparation

Nutritional information

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