About this Recipe
In this recipe you can use the fresh or the frozen blueberries, the result is the same. If you use the fresh one, you have to wash them under running water and then dry them very well. If you choose the frozen, you must add them to the batter while still frozen.
If you want, you can change the kind of fruit to add, and chose raspberries, raisins, plums, figs, bananas, but also walnuts, macadamia nuts, shaved coconut and don’t forget the terrific chocolate chips!
- 300g all purpose flour
- 2 eggs
- half glass of vegetable oil (100g)
- half pack of baking powder (7g)
- 1 tsp bicarbonate of soda
- 140g sugar
- 250g buttermilk (or plain yogurt)
- a pinch of ground cinnamon
- 225g blueberries (fresh or frozen)
Sift the flour and add a pinch of salt, cinnamon, baking powder, and bicarbonate of soda. Whisk the eggs with the sugar and when they are light and fluffy add the buttermilk and the vegetable oil.
Little by little, add the flour mix until it is full absorbed. Mix well, the add the blueberries (if you use the fresh blueberries, also washed and dried.)
Divide the batter into 12 large muffin molds filling them up to 2/3. Bake at 190° for 20 minutes and leave they to cool before you remove them from the molds.
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