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Learn More & Sign UpBlueberry Muffin
2 whole eggs [large]
1 cup sugar [200 grams]
1/3 cup melted butter (unsalted) [80 ml]
1/2 cup cooking oil [120 ml]
1 cup fresh milk [240 ml]
1 tsp vanilla [5 ml]
3 cups all purpose flour [405 grams]
1 tsp baking soda [5 grams]
2 tsp baking powder [10 grams]
1/2 tsp salt [3 grams]
1/2 to 1 cup blueberries (fresh or frozen) + extra flour for coating
*extra sugar for topping
•Muffin liner size: Large (3.5 inch)
•Yield: 7 to 8 pcs: (approx. 150-160 grams each)
•Bake in a pre-heated oven @220°C or 430°F
for about 23 to 25 mins. or until brown and puffy top.
❗️Baking time and temp. may vary on the size of muffin and type of oven.
*I used conventional type gas oven, bottom heat function only. (No fan assisted)
Start Your Baking Journey with PanKobo's Seed Project!
Join our 5-Day Intensive Baking Training and gain expert know-how in Japanese breadmaking.
Ready to turn your bakery dreams into reality?
Let us guide you through every step with the Complete Know-How Project.
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