Description
It’s blueberry season and it’s the second dessert I’ve made in 3 days. I love them: the color, flavor, everything. So I made 2 muffin trays in less than 1 hour.
Ingredients
- 300 grams Blueberries
- 100 milliliters Water
- 200 grams White Sugar, Divided
- 50 milliliters Orange Juice, Freshly Squeezed
- 2 teaspoons Orange Zest
- 3 Eggs, Whole
- 100 milliliters Buttermilk
- 1 teaspoon Vanilla Extract
- 350 grams Flour
- 1 teaspoon Baking Powder
Preparation
Prepare a small saucepan. Add blueberries, water and 50 grams of sugar. Cook over low heat for 8–9 minutes, stirring and crushing the blueberries. Add orange juice and zest, and let it cook for another 2 minutes. Strain and set aside.
Separately, mix eggs with the rest of the sugar, for about 7–8 minutes. Add buttermilk, vanilla and then the blueberries.
In a bowl, combine flour and the baking powder, and then gradually add it to the blueberries mixture.
Pour the creamy dough into the muffin molds, filling just 2/3 of the cup. Add some raw blueberries and bake at 170ºC for about 20 minutes.
