Blueberry Muffin 是我兒子最喜愛的下午茶點心之一，做法真的很簡單容易，我自己本身喜歡吃帶點微溫的鬆餅，再配一杯熱咖啡，在風暴來臨前（孩子放學回家）讓自己放鬆一下！
Ingredients/ 食材：
- Unsalted Butter in room temperature 160g 無鹽牛油160克
- Caster Sugar 120g 幼砂糖120克
- 4 eggs in room temperature 雞蛋4隻
- Thicken cream 120g 淡忌廉120克
- Cake flour(sifted) 240g 低筋麵粉 (過篩)240克
- Baking powder 5g 泡打粉 5克
- Blueberry 250g 新鮮藍莓 250克
STEP 1:
- Preheat the oven in 185°C and line a 12-hole muffin pan with muffin cases 預熱焗爐185度； 將鬆餅紙放進鬆餅盤中
- Use the hand mixer to blend the room temperature butter with sugar until pale white 將室溫牛油和糖打至泛白
STEP 2: Add in the egg one by one, mix in high speed until well combined 將雞蛋逐隻加入打至混合
STEP 3:
- Pour the cream in and mix well 然後加入淡忌廉， 打至混合
- Add in the sifted flour, mix in low speed, make sure there’s no lumps 加入以過篩的麵粉， 低速打至沒有粉粒
STEP 4: Gently Fold the blueberry into the batter with spatula 用抹刀將藍莓小心混合至麵糊中
STEP 5: Divide the mixture between the muffin cases, filling to 2/3 of the way用湯匙將麵糊放入鬆餅托盤中， 2/3 滿便可
STEP 6:
- Bake for 28 – 30minutes until cooked through 放入焗爐28到30分鐘
- Transfer to a wire rack to cool 焗爐取出後放在網架上待涼
Muffin 確定完全放涼後，用真空容器可存三日慢慢吃！