Do you want something that is easy to make but is assured to have everyone amazed by how delicious your muffin’s are? Then look no further – this is the ultimate recepie for that.
Blueberry muffins are a basic but they are so underrated in our opinion. It is perfect for summer when you have a picnic or when you have guests over to offer them. You can also sell them for your football team or school for example.
These muffins are soft with a fresh flavour from the blueberries and the hint of sweetness from the white chocolate. It is defently not an overpowering sweetness – thinking of the natural sweetness from the blueberrys. It does however, somewhat depends on what blueberries you are using, some can be more on the sour side while other can be more sweet.
We baked ours in silecone mold, that way you dont need to butter them before putting them in the oven and it makes it much easier to take them out. Having molds instead of cupcake paper lines, the difference is that with cupcake molds the sides don’t become baked like the top. This is basically up to each and ones preference. Here is the link to the ones we are using which we absolutely love! (Muffin silicone molds link)
This recipe includes QimiQ which is a new innovative diary product which simplyfies the cooking process for restaurants and homecooks alike. QimiQ is a product which replaces fat and is considered more “healthy”. If you would like to try QimiQ or get to know more about it I will link it down.
Link to QimiQ Website world-wide here.
Link to QimiQ Website Sweden here.
The Recipe
Servings: 12 muffins
Ingredients
125g QimiQ Sauce Base
125g Butter
80g White Chocolate
1 package Vanilla Sugar
3 Egg Yolks
3 Egg Whites
200g Sugar
1 pinch Salt
270g AP Flour
0.5 package Baking Powder
0.5tsp Lemon Peel, grated
150g Blueberries, fresh or frozen
Instructions
- Preheat the oven to 160 degrees.
- Melt the QimiQ Sauce Base, butter, white chocolate, and vanilla sugar together over steam (have boiling water, and on top put a metal bowl where you melt it – double boiler).
- Add the egg yolks and mix.
- Whisk the egg whites with the sugar and salt until stiff.
- Mix the flour with the baking powder and lemon zest and add the QimiQ mixture. Fold the whisked egg whites inside carefully.
- Fold in the blueberries.
- Pour into muffin molds and bake in the oven for approx. 25-30 minutes. See when it has started to get golden brown edges.
- Let cool off and enjoy!
