Blueberry and ginger muffins

Blueberry muffins are just so good, we all know that. But have you tried the blueberry and ginger in a muffin? I had the chance to taste one when I was in New Orleans a couple of weeks ago and I got so inspired that I had to bake it myself.

Muffins has always been baked in my home when I was a kid. I think that is something all kids in all cultures like to bake. It’s easy and always a great result (if you take them out from the oven on time πŸ˜‰ ).

Ingredients (16 muffins):

  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/4 cup all purpose flour
  • 3 1/2 tbsp butter
  • 2/3 cup milk
  • 2 tsp vanilla extract
  • 1/3 cup blueberries
  • 1 1/2 inches fresh ginger

Pre heat the oven to 400ΒΊF.

Whisk egg and sugar airy in a bowl. Mix baking powder and flour together. Melt the butter in a saucepan. Now add the flour mixture, the melted butter, milk and vanilla extract into the egg mixture and mix to a smooth batter. Grid the ginger and add into the batter.

Use a muffin pan. Add muffin forms into each whole or butter. Fill each form with 3/4 of the batter. Add 2 tsp blueberries on top of each muffin form.

Bake in the oven for approximately 20 minutes. Let them cool down and flour some confectioner’s sugar over the muffins.

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