If you didn’t know, 17th of May is a big date here in Norway. It is the National Day and it’s a day for celebration. Anywho, I’m going to a breakfast party with some friends and we were asked to bring some food, so I decided to bring blueberry muffins. Now this isn’t “only” a blueberry muffin, it’s the best of the best. I gave four of them to my friend when she had her birthday and she ate them all up!
I am not easy to impress when it comes to berry muffins. I want the consistency to be very soft, yet something to chew. Also I want the taste of the actual muffin not to taste too sweet and a hint of freshness. The flavour from the berry should be noticeable but not too powerful. Do you agree? Then this muffin is for you!
This recipe makes 12 muffins
– 100 grams of butter at room temperature
– 200 grams of sugar
– 2 eggs
– 2 dl cream fraiche
– 250 grams of wheat flour
– 125 grams of blueberries, frozen or fresh
- Preheat your oven to 350 f
- Whisk together the butter and sugar
- Whisk in your eggs, one by one, and then the creme fraiche
- Mix the dry ingredients together and pour into the batter. Stir together until just combined.
- Pour in the berries, very carefully so you don’t break them
- Fill the batter into muffin cups
- Let them bake in the oven for about 20 minutes, or until you can stick a toothpick in the middle and it comes out clear
- Let them cool down a bit before you eat!