Baileys blueberry muffin

Overview

There are actually many recipes for blueberry cake. What everyone often makes is PH Master’s Jinbaoding Blueberry Cake. But since the weather was hot, I didn’t want to eat such a heavy cake, so I made one myself. The cake is filled with Baileys and almond flour, which I love, so it has a rich aroma. There are also fresh blueberries in the cake, which pop after baking, so the cake is very moist. Wine-soaked orange zest is also added to the cake, so it tastes very fresh and you won’t feel tired eating it in summer. The cake does not require whipping butter, so it is quick to make and easy to operate. Friends, there are so many great ones, why don’t you come and try them out?

Tags

• baking
• children
• afternoon tea
• muffin
• birthday
• almond flour
• aluminum-free baking powder
• baileys
• blueberry
• cultured butter
• egg
• low gluten flour
• wine-stained orange peel
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, mix low-gluten flour and aluminum-free baking powder, and sift 2 to 3 times. The eggs should also be taken out in advance and returned to room temperature;

   

2. 2 Melt the butter over water, add milk and eggs in sequence, and stir evenly. Each time, wait until the previously added material is mixed evenly before adding the next one;

   

3. 3 Add Baileys liqueur and stir evenly;

   

4. 4 Add wine-soaked orange peel, sugar, and salt, and continue to stir evenly;

   

5. 5 Sift in the mixture of flour and baking powder, mix well;

   

6. 6 Continue to add almond flour and mix well;

   

7. 7 Preheat the oven to 190 degrees. Put the mixed cake batter into a piping bag;

   

8. 8 First squeeze some cake batter into the paper cup, then add a few blueberries;

   

9. 9 Continue to pour in the cake batter until it is about 8 minutes full;

   

10. 10 After preheating is completed, put the mold into the oven, middle layer, heat up and down, 180 degrees, and bake for 25 to 30 minutes. After baking, you can try it with a toothpick. When the toothpick is inserted and pulled out, if it comes out clean and has no attachments, it means it is cooked. Take out the baked cake immediately, place it on a drying rack to cool to room temperature, then seal and store it in the refrigerator. It is recommended to consume it after 2 days.