material

200g flour, 1 40g fresh blueberries, 1 protein, 1 tbsp rapeseed oil,165438ml skim milk, 2 tbsp butter, dissolved,1tbsp baking powder, 1/4 tsp.

working methods

1. Preheat the oven to 200 degrees Celsius. Grease a baking tray that can hold 12 muffin paper cups. Put it aside.

2. Mix 4 tablespoons of flour and blueberries evenly and set aside. Stir egg whites and 1 tbsp oil in a bowl, then add milk and melted butter and stir.

3. Take another bowl and mix flour, baking powder, salt and sugar evenly. Sift these dry materials into the egg white sauce with a fine sieve and stir until the flour is just wet. At this time, the dough should be swollen. Note: Don't stir too much. Wrap the prepared blueberries in dough. Fill each paper cup with 2/3 of the dough. Finally, bake in a preheated oven for 20-25 minutes, or bake until the muffin is brown.