Blueberry Muffin Recipe
Courvoisier VS, Sourdough, Cinnamon, Blueberry, Cream, Egg Yolk, Vanilla (Egg, Milk, Wheat)
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Ingredients
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Dry Ingredients
Wet Ingredients
Fruits
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
- 3
Cream Butter
In another bowl, melt the unsalted butter and let it cool slightly. Add the egg yolk, milk, vanilla extract, and Courvoisier VS. Whisk until smooth and well combined.
Combining Ingredients
- 4
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- 5
Add Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Baking
- 6
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
