Blueberry Muffins |
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26 August 2020
Ingredients
- 500 ml flour
- 150 ml brown sugar
- pinch or two of salt
- 2 tsp baking powder
- 75 ml rapeseed oil
- 100 ml whole milk
- 2 eggs
- 100 ml butter, cubed
- 1 tsbp cinnamon
- 200 or so ml blueberries
Preheat oven to 200°C. Go outside and pick fresh blueberries. Admittedly this step doesn't work as well other places as it does in Norway. Mix dry ingredients in a bowl. And in liquids and butter and eggs and mix until a nice batter is formed, using more milk to get the right consistency if needed. Basically it needs to be viscous enough that you can spoon it into the muffin tin. Stir in the blueberries last just enough to distribute them. Before putting the batter in the muffin tins, grease them with butter to make removing the muffins easier later. Don't fill the tins up all the way, either. These babies grow! Bake for 20-25 minutes, until you can stick a toothpick in them and have it come out clean.