Muffin can be said to be the gospel of baking novices, because it is too good to operate, the success rate is quite high, so for the highly motivated novice, there is definitely a positive incentive.
The butter softens at room temperature in advance and is then stirred until smooth. (a bit like a muddy feeling)
Sugar and salt are added to 1 twice, stir until soft and slightly enlarged
After the eggs are broken up, add them to 2 in three portions. After each time, mix well and add the next egg.
The low powder is mixed with the baking powder and sieved, and sieved into the egg paste to be mixed to a particle-free state.
Milk is added twice, mix well
Add fresh blueberries and mix well. Pour into the prepared paper mold.
After the oven is preheated to 170 degrees, bake for 25 minutes.
1. Eggs must be room temperature eggs, otherwise oil and water will separate after being added to the butter. 2. After adding the sifted flour and baking powder to the egg paste, be sure to stir until there is no granules. Otherwise, there will be a piece of raw flour in the baked cake, which will affect the taste. 3. After adding fresh blueberries, lighten it while stirring. Do not crush the blueberries. A small amount of blueberries can also be left. After the batter is finally poured into the paper mold, the left blueberries are placed on the surface of the batter and then sent to the oven.