Blueberry Muffins

Blueberry Muffins


Blueberry muffins are always a popular choice for a breakfast on the run, especially for the little ones, and they are also good for tucking into school lunchboxes -- or even as a wholesome afterschool snack. In other words, blueberry muffins are pretty much good any time of the day. These are brightened with the finely grated zest of a tangerine, but lemon zest or orange zest would also work.


125 grams blueberries
200 grams flour
1 teaspoon baking powder
130 grams brown sugar
200 grams butter
3 eggs
1 tangerine


1Whisk the butter at room temperature with the sugar until creamy. Add the eggs one by one, continuously whisking. Add the zest of 1 tangerine, then add the sifted flour and baking powder.
2Mix in some of the blueberries. Line the wells of a muffin tin with paper baking cups and pour the batter into the cups. Top off the batter-filled cups with the rest of the blueberries. Bake for 40 minutes at 360°F.
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