Ready in 10 minutes, this bursting blueberry muffin cake is crispy on the outside and soft on the inside.It’s delicious!
- 80g butter
- 50g sugar
- 80g milk
- 1 egg
- 160g low-gluten flour
- 4g baking powder
- 80g fresh blueberries
Crispy grains on the surface
- 20 grams of cake flour
- 12 grams of butter
- 12 grams of fine sugar
- Prepare the ingredients, clean and drain the blueberries, and dry the surface of the blueberries if possible.
- Make the crispy chips for the surface, and put the ingredients for the crispy chips into a glass bowl.
- Use your hands to mix the butter and flour evenly into crispy pieces. Put the crispy pieces in the refrigerator for later use.
- Cut the butter into small pieces, put it into a glass bowl, and melt it into a liquid over a glass of hot water.
- Add the fine sugar and stir to melt. Add the milk and eggs and stir with a manual egg beater to mix evenly.
- Mix low-gluten flour and baking powder, sift into the mixture, and mix evenly until there are no particles.
- Put the blueberries into the mixed batter and mix it into blueberry batter.
- Put the mixed batter into a piping bag, and put paper trays in the baking pan. The batter will expand when baking. When placing paper trays, place them crosswise. .
- Squeeze the batter into the paper tray. The batter should be full. Put a few blueberry particles on the surface so that you can bake the explosive head. Sprinkle the refrigerated crispy particles on the surface of the batter and sprinkle it on the baking sheet. Use a brush to brush off the remaining crispy bits.
- Preheat the oven to 180 degrees with the upper and lower tubes, put the baking sheet into the middle and lower layers, and bake for 30 minutes until golden in color.
- Take the baked blueberry muffin out of the oven immediately and place it on a cooling rack to cool down.