Blueberry Muffin Cup Cake:

Ingredients:

Pure milk 70g, 150g of gluten powder, 60g of sugar, 1 fat egg, 8g of baking powder, 125g of blueberries, 37g of corn oil.

Practice:

1, wash the blueberries and soak them in salted water.

2, prepare a large bowl without water and oil, add milk, corn oil Z-shaped stir until emulsified.

3, beat an egg, stir until fine.

4, slowly add granulated sugar, sifted low-gluten flour home fine, continue to Zigzag mixing, mixing until fine.

5, preheat the oven 10 minutes in advance, baking sheet spread greaseproof paper, ready to cake cups.

6, half a tablespoon of batter, followed by three or four blueberries, then pour in another half a spoonful of batter, and then put in a few blueberries.

7, preheated, 180 degrees baked about 30 minutes (usually 20 minutes) to see their own oven to observe the coloring.