Ingredients
70 grams Unsalted butter (or unsalted margarine)
1 Egg
60 grams Granulated sugar
70 ml Milk
Method
Sources
📖
Recipe1M+
dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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preheat the oven to 170c. sift together the ingredients. bring the butter and eggs to room temperature. cut the butter for the crumble into 1 cm cubes and chill in the refrigerator. to make the crumble: combine the ingredients into a bowl and mix well. add the butter and mix it in with your hands until crumbly. chill in the refrigerator. mix the butter in a bowl, add the sugar in two batches, and mix until fluffy. add the whisked egg in two batches, and mix well. add 1/3 of the sifted ingredients, 1/3 of the milk, and use a rubber spatula to fold the batter in a cutting motion. fold in the blueberries. spoon the batter into the muffin mold, then sprinkle a generous amount of the crumble, breaking it apart with your fingers. press it into the tops of the muffins to avoid spilling. bake for 30 to 35 minutes in an oven preheated to 170c until golden. wrap in plastic wrap after they cool. be careful not to stir too vigorously after adding the blueberries or they will break apart! frozen blueberries can be added frozen.