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Blueberry Muffins

Blueberry Muffins


Recipe Created By:
PreGel Professional Training Center


150g (5.3oz)
338g (11.9oz)
20g (0.7oz)
20g (0.7oz)
2g (0.1oz)
225g (7.9oz)
720g (25.4oz)
32g (1.1oz)
6g (0.2oz)
450g (15.9oz)
341g (12.0oz)

Method of Preparation

  1. Combine the , , , and the lemon zest in the bowl of an electric mixer and combine using the paddle.
  2. Slowly add the eggs to the above mixture.
  3. Combine the , , and the . Sift well.
  4. Add the dry ingredients to the creamed mixture, alternating with the milk, until a smooth batter is formed. Do not over mix. Small lumps in the batter are desired.
  5. Gently fold the fresh into the batter.
  6. Scoop into prepared muffin tins and bake at 160°C/320°F for 18 to 20 minutes, or until golden brown.
  7. Remove from the oven and allow the muffins to cool slightly before removing from the tins.
Notes to Consider: You may replace with or .