Blueberry Muffins
Good morning!
Ingredients
200 g Eggs (4)
5 g Vanilla paste
200 g Vegetable oil
200 g Sugar
20 g Honey
5 g Salt
80 g Sour cream
300 g Milk
10 g Orange zest (1)
5 g Lemon zest (1)
500 g All-purpose flour, sifted
25 g Baking powder, sifted
400 g Fresh blueberries (Batter)
120 g Fresh blueberries (Topping)
Directions
Batter
1
In you stand mixer fitted with the whisk attachment, beat eggs, vanilla, oil, sugar, honey and salt together for about 5 minutes on high speed. Lower the speed, and add sour cream and milk. Add zest and the sifted powders. Transfer muffin mix into a large bowl and fold in blueberries. Fill greased paper cups or muffin pan with the blueberry muffin mix. Top with fresh blueberries. Muffin batter can be kept refrigerated for up to 5 days.
Baking
2
Bake muffins at 375ºF/190ºC for about 25 min. Cool to room temp. Enjoy!