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做法﹕
| 1. | 如果蛋剛從冰箱取出則放進在120˚F (48˚C) 溫水中浸泡30分鐘。如果牛油剛從冰箱取出則放進微波爐微10秒。 |
| 2. | 烤箱預熱到375°F (190°C)。把麵粉，鹽和泡打粉篩到盆裡並攪拌均勻。 |
| 3. | 將牛油和糖用電動攪拌機以高速打到顏色變淺，約3分鐘。然後加入一個蛋打勻後再加入第二個蛋和香草精打勻。 |
| 4. | 攪拌機轉成低速。將第2點的乾粉和牛奶各分兩批交替加入攪拌缸攪拌到乾粉与蛋糊充分混合。請勿過度攪拌以免出筋影響馬芬軟度。 |
| 5. | 將藍莓倒入麵糊再用橡皮刀輕輕地將之与麵糊拌勻。 |
| 6. | 烤盤杯口部份刷上些許油，再放進馬芬紙模。 |
| 7. | 用1/4杯量杯將麵糊平均裝到12個杯子裡。每杯麵糊上撒些許粗顆粒糖。 |
| 8. | 馬芬糊放進烤箱 中層烤約30分鐘，或烤到插入牙籤拔出後牙籤上未沾有麵糊。 |
| 9. | 取出烤盤，讓其冷卻15分鐘。再取出馬芬放到架子上直到涼透。 |
PROCEDURE:
| 1. | Place the eggs in 120˚F (48˚C) water for 30 minutes if they are right out from the fridge. Microwave the butter for 10 seconds if it is right out from the fridge. |
| 2. | Preheat the oven to 375°F (190°C). Sift the flour, salt and baking powder and mix well. |
| 3. | Use an electronic mixer to beat the butter and sugar over high speed until the color of the mixture becomes light, approx. 3 minutes. Add one egg at a time and beat until blended. Add the vanilla extract. |
| 4. | Turn the speed to low. With the machine running, alternately add the dried ingredients in step 2 and milk in two batches respectively. Mix until fully combined but do not over mix. |
| 5. | Add the blueberries into the batter and gently stir with a rubber spatula until evenly distributed. |
| 6. | Brush little oil around the cup opening of the muffin pan then line with muffin liners. |
| 7. | Use a ¼-cup measurement cup to scoop the batter into the muffin cups. Sprinkle each cup with some turbinado sugar. |
| 8. | Bake the muffins on the middle rack of the oven until a toothpick comes out clean after you inserted it into the center of a muffin, about 30 minutes. |
| 9. | Remove the muffin pan from the oven and let it sit for 15 minutes. Then transfer the muffins onto a cooling rack to cool down completely. |
最後更新 (Last Update): 12/13/2015
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