Blueberry muffin

INGREDIENTS

45 g                          egg

150 g                        milk

100 g                        vegetable oil

260 g                        flour

80 g                          sugar

8 g                            baking powder

6 g                            salt

¾ cup                       frozen blueberries

TOOLS AND EQUIPMENTS

Oven, muffin cups, stainless steel bowl, hand mixer, wooden spoon and sieve.

PROCEDURE

1. Heat oven to 190ºc.
2. Grease the bottoms of about muffin cups.
3. Beat the eggs until it reaches the tear drop viscosity.
4. Stir in ¾ frozen blueberries (thawed and well drained) with milk.
5. Pour in the mixture of blueberry and milk and also oil at the edge of the beaten egg’s bowl.
6. Then immediately fold in the remaining ingredients all at once and fold (by using a spoon or rubber spatula) just until the flour is moistened (it is expected that the batter will remain lumpy at the end of this stage).
7. Fill in muffin cups about ¾ full. Bake until golden brown, about 25-35 minutes. Immediately remove from the pan and cool down.