Blueberry Muffin

Tag: Bake  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 5

Mode Reference

Mode: Bake  
Temperature: 170°C  
Time: about 21 minutes

Nutrition Analysis (per 100g)

Energy: 172.8 kcal  
Carbohydrate: 28% | 11.9g  
Protein: 1% | 0.6g  
Fat: 71% | 13.8g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Butter: 90g
• Powdered sugar: 75g
• Salt: 1g
• Beaten whole egg: 100g
• Milk: 90g
• Blueberries: 100g
• Cake flour: 200g
• Baking powder: 8g

Cooking Steps

Step 1/5

Prepare the ingredients according to the required ingredients

Step 2/5

Let the butter soften at room temperature, add powdered sugar and salt, stir with a spatula until there is no dry powder, use an electric mixer to beat the butter until it puffs up and turns white;

Step 3/5

After the whole egg liquid and milk are mixed evenly, add a small amount of the whipped butter several times. Use an electric egg beater to stir thoroughly each time you add the egg liquid and milk to prevent the separation of water and oil;

Step 4/5

Sift in low-gluten flour and baking powder, add 80g blueberries, stir evenly with a spatula, put into a piping bag, place paper cups (top diameter about 6 cm) on the baking sheet, squeeze the batter into the paper cups (approximately 10 pieces), until eight minutes full, and the remaining blueberries are dotted on the surface of the cake; Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking sheet on the second level of the machine and start cooking immediately;

Step 5/5

After cooking is complete, take it out and enjoy