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Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a muffin tin with 12 paper liners or grease the tin well.
Prepare the Blueberries:
Crush ½ cup of the blueberries with a fork.
Toss the remaining 1½ cups of whole blueberries in a little flour to prevent them from sinking during baking. Set aside.
Mix the Dry Ingredients:
In a bowl, whisk together 270 g (2 cups) of flour, ½ teaspoon of salt, 2 teaspoons of baking powder, and ⅓ teaspoon of ground cinnamon.
Cream the Butter and Sugar:
In a separate large bowl, cream together 115 g (½ cup) softened butter and 200 g (1 cup) sugar until light and fluffy.
Add the Eggs and Vanilla:
Beat in 2 eggs, one at a time, until fully combined.
Stir in 1 teaspoon of vanilla extract.
Alternate Adding Milk and Dry Ingredients:
Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the Blueberries:
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