Muffin cake is a pastry between bread and cake that uses baking powder or baking soda as baking yeast to give it a fluffy taste.The muffin cake is simple to make and easy to preserve, and its presence in Western countries (especially the United States) is equivalent to our bags.Whether you're a student or a worker, every morning you grab a hot muffin and a glass of milk to start your busy day.There are many versions of the muffin, both sweet and savory, but this one is a very simple version of the muffin, where all the ingredients are mixed together.Other versions of the muffin please continue to pay attention to the recipe that can make about 4 small and medium muffins.

WHAT YOU NEED

Ingredients

80 grams of salt-free butter at room temperature
40 grams of red sugar
30 grams of fine sugar
One egg.
Low or medium starch flour 120 grams
40 grams of cold whole milk
1 teaspoon of baking powder
80 grams of fresh blueberries or raspberries
A little bit of salt

How TO MADE Blueberry muffin cake or blueberry muffin

Steps 1 to 4

1. Preheat the oven to 180°C.

2. Lay paper cups inside the mold or prepare 4 active paper cups.

3. Wash the blueberries and put them aside for drying.

4. The butter, softened at room temperature, is placed in a clean container and beaten with an egg beater until it is soft and white.

Steps 5 to 8

5. Remember to sprinkle plenty of butter, so that the final product is more fluffy.

6. Add fine sugar and red sugar and mix evenly.

7. Add the eggs and keep stirring.

8. Pour it into the milk.

Steps 9 to 12

9. Add low-fat flour, salt, and a small teaspoon of baking powder.

10. Here you have to change to a scraper, slowly and evenly, here remember not to mix too much, otherwise the muffin will be strong and not soft.

11. Add cleaned blueberries to the dough (leaving a few on top) and gently stir evenly, but do not use an egg beater, otherwise it is easy to stir the blueberries.

12. Use a spoon to pour the muffins evenly into a paper cup, and you'll have two-thirds of the dough.

13. Put some blueberries on top.

14. It is baked in a preheated oven for 20 to 25 minutes, or until the surface of the muffin is cash yellow, pressing it with your finger can quickly bounce back.

15. Take it out and put it on the shelf so it doesn't get hot and you can eat it.

16. Muffins taste best when they're warm, so if they're cold, you can put them in the microwave for three seconds.

17. You can also freeze the muffin and heat it in the microwave for one to two minutes when you need to eat it.

18.

Handy cooking tips

　　- Butter must be softened at room temperature to be fully discharged.- If you don't have blueberries, you can use raspberries or strawberries instead.- A great trick to make a soft muffin is not to mix too much after pouring the powder, so be sure to use a scraper instead of an egg beater slowly, rotating the container on one side, while mixing the muffin dough evenly from the bottom up.- You can also sift 15 grams of cocoa powder into flour to make chocolate-flavored muffins.