Peanut Butter Blueberry Muffins - Peanut Butter Blueberry Muffins
One needs for 16 pieces:
- 260 g of flour
- 100 g cornstarch
- 2 teaspoons of baking soda
- 1/2 teaspoon soda
- 50g butter
- 100 g peanut butter
- 2 eggs
- 100 g of sugar
- 140 ml of milk
- 200 g blueberries / blueberries
Preparation:
- Preheat the oven to 200 ° top / bottom heat.
- Lubricate the muffin tray or place with muffins. If there is no sheet metal, just use two paper cups per muffin.
- The flour is mixed with baking powder, cornstarch and soda in a bowl.
- In another bowl, mix the soft butter with the soft peanut butter. Then the sugar is added and also stirred. The eggs and the milk are treated the same way.
- The liquid mixture is then added completely to the flour mixture and stirred well. The dough is relatively firm.
- Finally, the Blauberren carefully underlinedto keep them whole.
- Now each time a good tbsp of the dough is filled into the molds. For me, the dough is enough for 16 muffins.
- Then place the muffin tin on a baking rack and push it into the oven (I take the upper part of the lower third).
- They are finished after 25 minutes. Since every oven is different, one should assume +/- 5 minutes.
Personally, I prefer fresh blueberries. If you use TK-Ware, you should definitely increase the amount of sugar, as the blueberries are rather sour.
