材料

无盐牛油½杯,融化
白砂糖1杯
鸡蛋2个,室温
香草精1小匙
希腊优格6大匙
白脱牛奶6大匙
泡打粉1大匙
盐½小匙
面粉2杯+2大匙
蓝莓2杯,新鲜或冷冻皆可
原糖适量,可选

做法

  1. 预热烤箱至425°F(218°C),把10个玛芬蛋糕模涂油后铺好烘焙纸,放置待用。
  2. 在大型搅拌碗中加入融化的牛油和白砂糖,一起搅打均匀,分批拌入鸡蛋,每次1个,加入优格、白脱牛奶和香草精。
  3. 加入2杯面粉、泡打粉和盐,稍微拌匀(不需要完全混合均匀),轻轻拌入蓝莓和2大匙面粉,翻拌均匀至面糊浓稠。
  4. 把面糊盛进准备好的玛芬蛋糕模,盛到3/4左右即可,表面撒上原糖,放进烤箱烤5分钟,然后把温度调至375°F(190°C),
  5. 继续烤15分钟至蛋糕金黄有弹性。取出后晾凉至少15分钟再享用。

Blueberry Muffins

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
6 tbsp greek yogurt
6 tbsp buttermilk
1 tbsp baking powder
1/2 tsp salt
2 cups + 2 tbsp all purpose flour
2 cups blueberries, fresh or frozen
turbinado sugar, optional

Method

  1. Preheat oven to 425°F(218°C). Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
  2. In a large mixing bowl, combine melted butter and granulated sugar, beating until combined. Mix in eggs one at a time. Add greek yogurt, buttermilk and vanilla extract.
  3. Add 2 cups flour, baking powder and salt. Mix until it begins to come together(not fully incorporated). Toss blueberries with additional 2 tbsp of flour. Fold blueberries into batter, mixing until combined and batter is thick.
  4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. Sprinkle tops with turbinado sugar. Bake for 5mins at 425°F(218°C), turn oven down to 375°F(190°C) and bake for an additional 15mins, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15mins before eating.
食谱提供
Broma Bakery

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