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blueberry muffins

prepared them for the first time about a month ago when my husband wanted to make a surprise breakfast. Every day it was he involved in a morning of cooking, I definitely zrezygnowałabym of eating breakfast for an additional 15 minutes of sleep ... I've always liked

muffins with blueberries, but the taste of those that I present here charmed us so much that as soon as the end think about doing them again. Even my husband, who usually do not tolerate fruit cakes, muffinkami is delighted, and even those that appear in the photo has prepared himself.

muffins are soft, fluffy, with a little cinnamon, crispy crust. Perfect for a sleeper, because you can prepare it in the evening and next morning they are still delicious. Just a cup of tea, tray, and beloved, who will bring them to bed.



Ingredients for 14 muffins:

crumble:
• 3 tablespoons cake flour
• 3 tablespoons brown sugar • ¼ teaspoon
ground cinnamon
• 2 tablespoons cold butter cut into small pieces

Dough:
• 105g butter, at room temperature • 185g sugar

• 2 eggs • 360g

cake flour • 4 teaspoons baking powder
• ½ teaspoon salt • 250ml

milk • 1 ½ teaspoons vanilla extract
• 1 ½ cups blueberries





Preparation:

Preheat the oven to 190 ° C.

Prepare crumble, stir together the flour, sugar, cinnamon and butter. Set aside.

With mixer combine butter and sugar until the mixture is smooth, light and fluffy. Add eggs, one at a time.

In a separate bowl combine flour, baking powder and salt, mix, whisk or sift.

Add half the flour to the dough. When you combine the milk and add vanilla. Then add rest of flour. Mix until dough is smooth. Gently stir in

berries using Silicon spatula.

Separate dough into molds *, sprinkle with bread crumbs. Bake for 20 minutes to cool on the grid.

papilotek * I use the rack. If we use the traditional molds without papilotek, before the imposition of the dough should smear it with butter.

Yours sincerely.

Inspiration: The Williams - Sonoma "Baking book"