The perfect summer breakfast. Although you can enjoy blueberries almost all year nowadays, those jewels available in July and August are sweeter and so much tastier. Considered a Superfood, this seasonal fruit is filled with antioxidants, phytoflavinoids, potassium and vitamin C. We refrain from buying them off season, for the simple reason they are so much better in the summer.
INGREDIENTS
Make 12
113 Gr. butter at room temperature
198 Gr. Sugar (1 Cup)
2 Large Eggs also at room temperature
2 Teaspoons Baking powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
240 Gr. All purpose flour
113 Gr. Milk (1/2 Cup)
280 Gr. Blueberries (2 Cups)
50 Gr. Sugar mixed with 1/2 teaspoon Cinnamon
METHOD
Preheat the oven at 180 Celsius – Using a muffin tin, put the 12 cups in place.
In a medium-sized bowl, beat the butter and sugar together, until well combined. Add the eggs, one at a time
scrapping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt and vanilla.
Add the flour alternatively with the milk, just to combine.
Using a large spoon or an ice cream spoon, fill each muffin cup to about 3/4 to the top –
In a small bowl, mix the sugar and cinnamon and sprinkle a little bit on the top of each muffin, about 1/2 teaspoon
Bake in the oven for 25-30 minutes, until golden brown.
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