Blueberries are a very useful berry, it is especially favorable for their eyesight.
For this reason, blueberries must be present in the diet of children. Be sure to make blueberry muffins that all family members will love.
Blueberry muffins - basic cooking
Fresh bilberries are picked, washed and lightly dried. Frozen berries can give excess moisture, so it is better to pour it with starch or a small amount of flour and mix.
To make the cupcakes crumbly, butter and margarine are added to the dough. It is pre-left at room temperature so that it becomes soft. Then it is thoroughly ground with sugar. This can be done with a mixer or whisk. Then add the eggs, without stopping the process of beating.
In a separate bowl mix all the dry ingredients. In the egg-oil mixture add sour cream, milk or kefir. Stir and gradually add the dry mixture. Knead the dough, consistency a little thicker than on the pancakes.
Blueberries are added to it and mixed.
The dough is laid in cupcake trays and baked for 20 minutes at 180 ° C.
For flavor and savor, vanilla, nutmeg, citrus zest or cinnamon are added to the dough. On top of the cupcakes, you can pour icing or decorate with any cream.
Recipe 1. Blueberry cupcake with coconut chips
Ingredients
- butter - pack;
- frozen blueberries - 200 g;
- sugar - a glass;
- coconut flakes - 50 g;
- four eggs;
- baking powder - 5 g;
- flour - a glass.
Method of preparation
1. Put soft butter in a bowl, add eggs and sugar. Beat it all together until smooth.
2. Mix flour with baking powder. Gradually introduce it into the butter mixture and knead the dough. 3. Pour blueberries into a plate, add a couple of tablespoons of flour and mix.
4. Put blueberries and coconut chips in the dough. Gently mix so that the berries are not crushed.
5. Fold the dough into the cake tins, filling them into three quarters. We send molds with muffins in the oven preheated to 180C for 20 minutes. Check the readiness of a toothpick.
6. Take out the finished muffins from the oven and leave them to cool for about ten minutes, without removing them from the molds. Then lay out the muffins on the dish, and sprinkle with powdered sugar.
Recipe 2. Cakes with blueberries on sour cream
Ingredients
- 200 g sour cream;
- 20 ml of coffee liqueur;
- 250 g of granulated sugar;
- 5 ml vanilla extract;
- 220 g of flour;
- 5 g baking powder;
- 2 eggs;
- 100 g of frozen blueberries.
Method of preparation
1. Put sour cream in a deep cup, add sugar and lightly beat with a mixer. Add eggs to sour cream and mix.
2. Pour coffee liqueur and vanilla extract into the mixture.
3. In a separate bowl, mix the flour with the baking powder and sift the mixture. Add flour parts in sour cream mixture and stir until the dough, the consistency of thick sour cream.
4. Add blueberries to the dough without defrosting it. Stir so that the berries are evenly distributed on the test.
5. Put the dough into a silicone cake pan, filling it to 3/4 volume. Send the form to the oven and bake for 20 minutes at 180C. Remove the ready made cupcakes from the mold and cool. You can decorate with powder or cream.
Recipe 3. Cupcakes with blueberries on kefir
Ingredients
- cinnamon - 5 g;
- flour - half a kilogram;
- vanillin - 5 g;
- sugar - half a cup;
- baking powder - 10 g;
- egg - 2 pcs .;
- baking soda - 3 g;
- kefir - three quarters of a glass;
- lemon peel - 10 g;
- butter - three quarters of a pack;
- blueberries - one and a half cup.
Method of preparation
1. Heat the oven to 190C. Cupcakes sprinkled with flour.
2. Mix the flour with soda, sugar and baking powder in deep dishes.
3. Pour the kefir into a separate cup, add lemon zest, melted butter and vanillin. Lightly whisk all ingredients with a whisk.
4. Kefir mixture to enter a thin stream into the flour and knead the dough, stirring constantly, until you get the dough, a little thicker than the pancakes.
5. Bilberry to sort, wash and lightly dry. Put the berries in the dough and mix.
6. Arrange the dough in the molds for the cupcakes, filling them to 3/4 of the volume of the form. Send the molds to the oven. Bake in preheated oven for 20 minutes.
7. Mix sugar with cinnamon for sprinkling. Remove the finished muffins from the oven, smear them with melted butter on top and gently dip muffins into a mixture of sugar and cinnamon. Put on a platter and cool.
Recipe 4. Oat muffins with blueberries
Ingredients
- 3 g of salt;
- a glass of instant oatmeal;
- 75 ml of refined vegetable oil;
- 500 g blueberries;
- 5 g white sugar;
- one and a half glasses of flour;
- 300 ml of sour milk;
- half a cup of brown sugar;
- an egg;
- 10 g baking powder;
- 3 g baking soda.
Method of preparation
1. Turn on the oven and heat it up to 200C. Molds for muffins oiled or covered with paper rosettes.
2. Pour the oatmeal into the bowl of the blender and interrupt them to a state of flour.
3. Pour the crushed flakes into deep dishes, add flour, salt, brown sugar, baking soda and baking powder to them.
4. Pour sour milk into a separate cup, drive in an egg and add soft butter and vanilla extract. Slightly whisk ingredients with a whisk. 5. Enter this mixture into the flour and knead the liquid, but rather dense dough.
6. We sort out blueberries, wash and dry them. Add the berries in the dough and gently mix so that they are evenly distributed on the dough.
7. Spread the dough in molds and sprinkle with white sugar on top. Send the muffins to the preheated oven and bake for about 20 minutes. Check the readiness with a wooden stick. Ready made cupcakes served with any drinks.
Recipe 5. Cupcakes with blueberries and currants with milk
Ingredients
- 100 g of bilberries and currants;
- 150 ml of milk;
- nutmeg;
- an egg;
- 3 g of salt;
- 100 ml of vegetable oil;
- baking powder;
- 250 g of flour;
- a glass of sugar;
- a piece of butter for lubricating molds;
- sugar for cupcakes;
- flour for sprinkling berries and molds.
Method of preparation
1. Pour the milk into a deep bowl, add soft butter and egg to it. Beat everything with a mixer or a whisk until a homogeneous mass.
2. In a separate bowl, mix all the dry ingredients.
3. Gradually pour the milk mixture into the dry, constantly stirring, until a homogeneous dough is obtained. Divide it in half.
4. Sort blueberries, wash them and dry slightly. Sprinkle the berries with flour, stir and place the blueberries in one part of the dough. Remove the currants from the twigs, put in a sieve and rinsed. Sprinkle it with flour and add to the second part of the dough. Gently mix to keep the berries whole.
5. Molds for cupcakes grease a piece of butter and flush with flour. Fill the dough with molds. Put down the dough with blueberries, and on top of the dough with currants. Sprinkle muffins with sugar.
6. Place the dough into the oven and bake for 20 minutes at 180C. Put ready-made muffins on a dish and serve with any drinks.
Recipe 6. Cupcakes with blueberries under the icing
Ingredients
- 125 g of fresh or frozen blueberries;
- 225 g of flour;
- two eggs;
- 5 g baking powder;
- 125 ml of milk;
- 5 g ground cinnamon;
- 3 ml vanilla extract;
- a pinch of salt;
- 150 g of sugar;
- half a pack of butter.
Glaze
- 225 g of powdered sugar;
- 125 g butter;
- 3 ml vanilla extract;
- 5 g lemon peel.
Method of preparation
1. Turn the oven on and heat it up to 170C. Twelve molds for cupcakes are lined with rosettes of paper, or greased with oil and sprinkled with flour.
2. Combine all the dry ingredients in deep dish and mix.
3. In a separate bowl, whip soft butter with vanilla extract and sugar until a homogeneous, creamy consistency. We enter on one egg, without stopping to shake up.
4. Introduce portions of dry ingredients and milk, continuing to whisk at low speed until the dough acquires the consistency of homemade sour cream. Add blueberries to the dough and gently mix the berries into the dough with a spoon.
5. We spread the dough in molds, filling them in 3/4. We send the molds in the oven and bake for half an hour until roasting. Then we get cupcakes with blueberries and cool.
6. Prepare the icing. Whip butter with vanilla extract and lemon zest. Gradually add powdered sugar, continuing to whisk until the mass becomes smooth and uniform. Put icing on muffins and decorate them on top with blueberries.
Recipe 7. Cupcakes with blueberries, lemon zest and coconut
Ingredients
- 60 g butter;
- 250 ml of sour milk;
- 150 g fresh or frozen blueberries;
- an egg;
- a pinch of salt;
- 30 g coconut shavings;
- 5 g ground cinnamon and lemon peel;
- 7 g baking powder;
- 300 g flour;
- granulated sugar - 150 g.
Method of preparation
1. Heat the oven to 180C. Shape the muffin cups with paper rosettes or brush with a piece of butter.
2. In a large bowl, mix flour with salt, cinnamon, sugar and baking powder.
3. In a separate bowl, beat the melted butter and egg.
4. In the dry mix, enter the sour milk and oil mixture. Stir. Add coconut, blueberry and lemon zest to the dough. Stir once more. Leave some coconut chips for sprinkling.
5. Spread the dough into cup cake pans so that they are three-quarter full. Sprinkle each cupcake with coconut shavings. Put the cookie cutters into the preheated oven and bake for half an hour.
Blueberry Cupcake - Tips and Tricks
- Remove the muffins from the molds only after they have cooled completely.
- Do not move the molds with the muffins during baking, otherwise the dough “settles”.
- Ready-made muffins can be decorated with icing, nuts or powdered sugar.
- If the cupcakes are already browned enough, and remain moist inside, cover them with a sheet of foil and bring them to readiness.
