BLUEBERRY MUFFINS

I have a great blueberry muffins recipe that have been told by my uncle in Singapore. The blueberry muffins recipe calls for very basic ingredient. The recipe also creates a fluffier muffins instead of the “dense” ones sold at stores. Personally, I love cheese cake more than any kind of muffins but this recipe might absolutely change out my mind.. The blueberry muffins recipe is also very easy to follow, plus the notion that I am eating healthy superfood makes the muffins taste even better..Yummy!

Ingredients:

• 1 1/2 cup all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1/4 cup sugar1/2 stick/4 tablespoons/60 grams unsalted butter, melted and cooled


• 1 large egg, beaten


• 3/4 cup plus


• 2 teaspoon milk


• 1 cup blueberries

The Steps:

1. Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water.


2. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).


3. Add the blueberries to bowl and stir them in just enough to combine.


4. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack cool. Muffin are best served warm.