Blueberry Muffin

Instructions

1. Let's start off by preheating the oven to 170°C.
2. Before using butter, milk and eggs make sure they are at room temperature. This is a highly important step, so please don't skip it.
3. While the oven preheats take a mixing bowl and add in room temperature butter, honey, sugar, and salt. With the help of a whisk, mix them well. Don't forget to scrape the bottom of the bowl while mixing. Once everything is mixed well, pour in the beaten eggs and mix thoroughly.
4. To this bowl, sift the flour and baking powder. Start stirring this mixture in a circular motion with a whisk and slowly start pouring in the milk that is at room temperature (little by little as adding in all the milk at once will cause lumps of flour to be formed in the batter). Once all the milk is added, don't forget to scrape out the bottom of the bowl until all the powder is well incorporated.
5. Now it's time to add in the blueberries and mix them in with a spatula to distribute them. (It's okay if it is a little uneven as mixing the dough too much will make it sticky and hard to bake.)
6. Shape the baking sheets as shown in the steps of this video (How to make muffin liners). Place these baking sheets into a 7.5cm diameter cupcake mold and fill up this mold with 3-4 tbsp of the muffin batter.
7. Place the mold in a preheated oven on a wire rack and bake at 170°C for 30 mins to 40 mins.
8. The muffins are ready when the center bulges, cracks, and the cracks turn golden brown. Once ready, take the muffins out of the mold and cool them. Place them on a wire rack and cool the bottom of the muffins as well.
9. The muffins are ready to eat as soon as they have cooled down!
10. (Tip: You can replace blueberries with chocolate chips, peanut butter, chopped bananas, etc. Remember to add only 150g of these alternative ingredients. Now let's get started. Happy baking my beautiful bakers! )