【爆浆蓝莓玛芬蛋糕】Blueberry Muffin

清香的蓝莓加上细腻松软的蛋糕体，一大口下去，满足感十足。
非常适合做早餐或招待客人，超级简单的哟！
用料为：6个爆浆玛芬蛋糕  6 Blueberry muffins

用料  

【爆浆蓝莓玛芬蛋糕】Blueberry Muffin的做法  

1. 将烤箱预热到180摄氏度。                                                                                                                      Preheat the oven to 180 ° C.

2. 在一个沙拉碗里，加入鸡蛋、白砂糖、牛奶，融化的黄油，搅拌均匀。                                                                                                     In a salad bowl, add eggs, granulated sugar, milk, melted butter, and stir well.

3. 然后加入面粉、泡打粉、盐，搅拌均匀。如果你勤快可以过一次筛再加入会更蓬松。                                                                                                               Then add sifted flour, baking powder, salt, and stir well. If you can screen once, it will be more fluffy.

4. 蓝莓洗净沥水，倒一点面粉到洗过的蓝莓里，翻拌均匀给蓝莓挂上面粉，这样烤出来不容易沉底                                                Pour a little flour into the washed blueberries and mix evenly to coat the blueberries with flour so that they won’t sink to the bottom while baking.

5. 将挂粉的蓝莓加入步骤3中，搅拌均匀。                                                                                                 Add the flour covered blueberries to the mix from step 3 and stir well.

6. 如有必要，将油轻刷涂模具（硅胶模具不用），然后将面糊3/4倒入。
   If necessary, brush oil with mold (not needed for silicone mold) and fill the mold 3 / 4 of the way.

7. 180°烘烤20-25分钟，途中会爆浆 ，等待几分钟后在脱模。
   Bake for 20-25 minutes at 180°.

8. 脱模和品尝之前，请彻底冷却。存放：远离空气最多4天。
   Please cool down thoroughly before unmolding and tasting.
   Storage: Keeps in an airtight container for up to 4 days.

小贴士

爆头爆浆蓝莓玛芬，烘焙爆出那瞬间太有治愈感了。
一次成功非常简单，新手完全可以尝试。
赶紧动手做起来吧！