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Muffins with blueberries or black currants

The muffins are delicious. The top of the muffins is crispy and the crumb is very soft and tender. The berries give a slight sourness and go well with the sweet dough. I highly recommend making them.

blueberry or currant muffins

Constituents:

  • flour - 250 gr.
  • sugar - 200 gr.
  • leavening agent - 2 tsp.
  • salt - 0,5 tsp.
  • grated nutmeg - 1/4 tsp.
  • egg - 1 pc.
  • vegetable oil - 100 ml
  • vanillin or vanilla extract - 0.5 tsp.
  • milk - 180 ml
  • blackberries or black sorodina (can be frozen)

Preparation:

Mix the liquid ingredients - egg, milk, vegetable oil and vanilla extract.

liquid ingredients for muffins

Separately mix together the flour, baking powder, baking powder, sugar, salt, and nutmeg.

dry ingredients for muffins

Pour the liquid mixture into the dry mixture and stir quickly so that the dry ingredients are just moistened, but do not stir until smooth - make only 10-15 movements.
Add berries. If using frozen berries, defrost them beforehand and drain off excess liquid.

Add berries.

blueberry or currant muffin batter

Mix the batter and spread into molds. Sprinkle the muffins lightly with brown sugar on top.

Muffin tops.

blueberry or currant muffins

Bake at 200 degrees until cooked through - about 20-30 minutes.
Bon appetit!

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