My Special Blueberry Muffins

My Special Blueberry Muffins

I love muffins because they're tasty with any ingredients added in. The key is to add the heavy cream. They are crispy outside and fluffy inside.

Ingredients: 5-6 muffin cups

Cake flour
100 g
Baking powder
2 g
65 g
Granulated sugar
60 g
Egg (medium)
Maple syrup
1 teaspoon
Heavy cream
50 g


1. Sift the cake flour and baking powder together. Warm the heavy cream. Preheat the oven to 170℃.
2. Cream the softened butter and granulated sugar in a bowl.
3. Pour in the maple syrup, then add the beaten egg little by little into Step 2, mixing well after each addition. (The maple syrup is optional.)
4. Alternately fold in the sifted dry ingredients and heavy cream to Step 3 in 3 batches.
5. Pour the batter into the muffin cups and place 3-4 blueberries on top. Bake in the oven preheated to 170℃ for 20-25 minutes.
6. The blueberry muffins, which are crispy on the outside and fluffy on the inside are done. They're best when eaten while hot.

Story Behind this Recipe

My vanilla muffins were very delicious, so I'm experimenting with variations.