It´s Monday again, but no reason to feel blue. Have one of these Blueberry Muffins, and I promise you’ll get in a good mood! Have a great week, People!
100 g (3,5 oz) melted butter
100 g (3,5 oz) sugar
1 dl milk (room temperature)
150 g (5,25 oz) plain flour
2 ts baking powder
2 ts vanilla sugar
100 g (3,5 oz) oatmeal
150 g (5,25 oz) frozen blueberries
How to do it
- Preheat the oven to 200 ºC/ 390 ºF.
- Melt the butter and let it cool down a bit.
- In a large bowl, mix together eggs and sugar until you have a thick and fluffy mixture.
- Mix together the melted butter and the milk (than should be room temperature), and stir it into the mixture.
- In a separate bowl, mix together plain flour, baking powder and vanilla sugar, then slowly add them to the mixture while stirring with a wooden spoon until you have a smooth batter.
- Stir in the oatmeal.
- Carefully stir in the frozen blueberries.
- With a couple of spoons, transfer the batter to muffins liners in a cupcake/muffins form.
- Bake the muffins in the middle of the oven until they have a golden surface, for about 20 minutes.
- Take the muffins out of the oven, and let them cool down in the muffins/cupcake form for a few minutes. Then let them cool down on a cooling rack.
“Break” the muffin into two pieces and serve it with some cream cheese and fresh blueberries. Perfect for a Sunday breakfast or an evening snack.
When life gives you lemons, make lemon cupcakes. As it´s getting colder outside, these bittersweet cupcakes are perfect with a warm cup of tea. This recipe will give you about 15-20 regular cupcakes, or about 25-30 small cupcakes.
175 gram (6,2 oz) softened butter
200 gram (7 oz) sugar
250 gram (8,8 oz) plain flour
2 tsp baking powder
2 tsp vanilla sugar
2 lemons (juice and zest)
0,25 dl (2 tbsp) milk
75 gram (2,6 oz) softened butter
190 gram (6,7 oz) powdered sugar
2 tsp vanilla sugar
1-2 tbsp milk
juice from 1/2 lemon
Blueberries, raspberries, white chocolate, sprinkles…
Zest and juice
How to do it
- Preheat the oven to 215ºC / 420ºF.
- Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
- Add the eggs, one by one.
- In a separate bowl, mix together the flour, baking powder and vanilla sugar.
- Slowly add the mixed dry ingredients to the mixture.
- Zest the lemons, and then squeeze the lemon juice (the lemons should be cleaned before you zest them).
- Add the zest and juice to the mixture.
- Add the milk to the mixture until you have a smooth batter.
- With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
- Bake the cupcakes in the middle of the oven until they have a golden surface. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
- Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.
- For the buttercream frosting, beat the butter with the powdered sugar and vanilla sugar in a bowl until smooth. Use a stand mixer or an electric hand mixer. Slowly add the milk and then the lemon juice and mix until you have smooth, but not too soft, mixture. Keep an eye on the mixture, so that it doesn’t get too fluid.
- When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
- Decorate the cupcakes with berries (fresh or dried), white chocolate, sprinkles…
Why not be a little crazy and decorate the cupcakes with licorice.