First time around the muffins were buttery yet dry. Sort of crumbly. This time I added some milk to the batter to make the end product moist (thanks to Food Network tips) and it worked. Ingredients: Milk, flour (sifted), milk, eggs, butter, baking powder, sugar, salt and blueberries. I also added some lemon zest to give it a fresh and tangy taste. Maybe next time I should put more zest - this time blueberries sort of over power the lemony taste. But hey ... these are supposed to be blueberry muffins/cake!
Mix all the wet ingredients into a creamy mixtures.
Then add all the dry ingredients and mix until everything is blended together.
Make sure the blueberries are tossed in some flour before you 'fold' them into the batter. And be gentle when you fold the berries - otherwise they will be mashed.
Into the oven for 20 mins at 400 deg F. Be vigilant after ~15 mins - as they may burn. I have a convection oven, and usually things cook faster with the fan running (compared to the conventional ovens). The pictures show that the cake is slightly over done.
Mix all the wet ingredients into a creamy mixtures.
Then add all the dry ingredients and mix until everything is blended together.
Make sure the blueberries are tossed in some flour before you 'fold' them into the batter. And be gentle when you fold the berries - otherwise they will be mashed.
Into the oven for 20 mins at 400 deg F. Be vigilant after ~15 mins - as they may burn. I have a convection oven, and usually things cook faster with the fan running (compared to the conventional ovens). The pictures show that the cake is slightly over done.
