Blueberry muffin cup cake

How to make blueberry muffin cupcakes;

Composition:

70g of pure milk, low-gluten flour 150g, 60g of fine sugar, fat egg 1, 8g of baking powder, blueberry 125g, and 37g of corn oil.

Exercise:

1. Wash blueberries and soak them in salt water.

2. Prepare a large bowl without water and oil, add milk and corn oil, and zigzag stir until emulsified.

3. Beat in an egg and stir until fine.

4. Slowly add the fine sugar, sift the low-gluten powder and go home to be fine, and continue to zigzag and stir until fine.

5. Preheat the oven 10 minutes in advance, spread oil paper on the baking tray and prepare the cake cups.

6. Half a spoonful of batter, then three or four blueberries, then half a spoonful of batter, and then a few blueberries.

7. After preheating, bake at 180 degrees for about 30 minutes (generally 20 minutes) and observe the coloring by yourself.