Blueberry & Basil Muffins
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Created on 2018-11-26
Inspired by Blueberry Basil Muffins by Liz @ OhMyVeggies.com (2018-12-18)
Recipe should yield this much: 12 muffins.
Estimated time needed: At least 1 hours 4 minutes. At most 1 hours 13 minutes.
Ingredients
| 350 | g | blueberries | ||
| 230 | g | flour | ||
| 150 | g | sugar | ||
| 115 | g | milk | ||
| 112 | g | butter | ||
| 2 | tsp | baking powder | ||
| 2 | eggs | |||
| 1 | tsp | salt | ||
| 1 | tbsp | lemon zest | ||
| 1 | plant | basil |
Scaling
Timeline
Directions
⌛ Active time 10 minutes
- 112 g butter
Melt butter
⌛ Active time 1 minutes | Passive time 5 minutes
- 115 g milk
Add milk to to the butter and let cool
⌛ Active time 3 minutes
- 1 plant basil
- 350 g blueberries
Wash basil and berries
⌛ Active time 1 minutes
Pour mixture over into kitchen machine bowl
⌛ Active time 1 minutes
- 2 eggs
Add egg:
Make sure you've let the butter and milk cool down a bit so that you don't end up with chunks of boiled eggs in the dough.
⌛ Active time 4 minutes
- 1 tbsp lemon zest
Add basil, berries, and lemon zest
⌛ Active time 5 minutes
- 230 g flour
- 150 g sugar
- 2 tsp baking powder
- 1 tsp salt
In a separate bow, mix the dry ingredients
⌛ Active time 1 minutes
Pre-heat oven:
175 ℃, convection.
⌛ Active time 5 minutes
Add dry to wet in kitchen machin while it's working:
You want to run the kitchen machine on low, and add the dry stuff gradually (don't just dump it all in there at once).
⌛ Active time 10 minutes
Pour into forms:
With the amounts specified here you should get a decent size on the muffins if you divide the dough on approximately 12 muffin forms.
⌛ Active time 2 minutes | Passive time 25 minutes
Bake for 25 minutes:
Put the muffins into the oven that you have pre-heated to 175 ℃ and set to convection. They should be done after about 25 minutes.