This is a Betty Crocker recipe. I used the same ingredients for the muffins and the bread, only added water to the muffin dough to keep it more liquid.
Ingredients for 12 muffins
1 1/2 cups of all purpose flour
1/2 cup of sugar
2 teaspoons of baking powder
1/2 cup of milk
1 egg
1/4 cup oil, you can use melted butter if you prefer
A pinch of salt
1 cup blueberries, fresh or frozen
Preheat your oven at 200 degrees Celsius.
Whisk the egg and add the milk to combine. Add the oil or melted butter and keep whisking.
In the same bowl, mix flour, sugar and salt well. Keep the baking powder till the end. It will make your bake fluffier.
Blend wet and dry ingredients. The mix should be thick but not dry. If it is not wet enough, add milk or water.
Finally, stir in your blueberries in the batter.
Bake for 25 minutes or until the muffins have a golden color and the toothpick comes out clean. Make sure they are well baked in their center.
I made 2 batches of batter, one thicker than the other. I tested this recipe as a bread, thicker mix, in my mini InstantPot loaf pans. Ther are non stick and very easy to clean.
This easy bake can be customized: replace the blueberries with other berries, fruits or chocolate chips. Make sure you use small chunks.
Bon appétit
