Blueberry muffins
Formula
- 250 g flour
- 150 g sugar
- 10 g baking powder
- 4 g salt
- 1 egg
- 240 g milk
- 85 g melted butter
- 150 g berries
Method
- Start. Whisk dry ingredients in one bowl and wet in another.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Pour wet into dry; fold 10–12 strokes, then add berries.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
- Finish. Fill 10 cups and bake 18–22 minutes.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
The muffin method keeps mixing minimal by combining wet and dry mixtures at the end.