Blueberry Muffin

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

  1. Preheat your oven to 350 f
  2. Whisk together the butter and sugar
  3. Whisk in your eggs, one by one, and then the creme fraiche
  4. Mix the dry ingredients together and pour into the batter. Stir together until just combined.
  5. Pour in the berries, very carefully so you don’t break them
  6. Fill the batter into muffin cups
  7. 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
  8. Let them cool down a bit before you eat!

One response to “Blueberry Muffin

  1. Your muffins look absolutely gorgeous and your photography is stunning. Your definition of the perfect chewy yet soft muffin, with a little sweetness and hit of fresh berry flavour sounds delicious, and I’m sure they went down a storm at your Norway day breakfast party. Thanks for sharing the great recipe.

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