Blueberry cupcakes
Description
Homemade baked goods for tea. 1. Soft butter beat with sugar in a blender or mixer. Of course, you can also "do some exercise" — rub it by hand with a wooden spoon. 2. Add eggs to the sugar-butter mixture. Beat well. 3. Then add sifted flour with baking powder, or baking soda neutralized with vinegar or lemon juice. Add the flour gradually, mixing at medium speed. 4. Slightly warm the milk so it's not cold. Or take it out of the refrigerator in advance. Pour the milk into the mixture and blend until smooth. 5. Clean the blueberries from impurities, rinse thoroughly, and dry on a towel (preferably paper). Add the dry berries to the batter and gently fold in. The main thing — don't crush the blueberries! 6. Place cupcake liners into the molds. Fill each liner a little more than halfway with batter. Remember, cupcakes will rise! 7. Bake in a preheated oven at 180°C (356°F) for 15–20 minutes (depending on the cupcake size). Check for doneness with a wooden toothpick or matchstick. You can top the ready blueberry cupcakes with sugar glaze or melted chocolate. Serve cooled or slightly warm.