Ingredients: 250 gr organic wheat flour, 1 tbsp baking powder, 2 tbsp vanilla sugar, 100 gr sugar, 1 egg, 100 ml milk, 100 gr butter, 2 cups of blueberries, powdered sugar (optional – for decoration)
There is nothing quite like the smell of freshly baked pastry which spread throughout the house and lasts for hours. And there is more to it: first days of spring, the city is blooming day by day with more and more flowers and the sun is gradually making his own way in the sky.
This weekend has been very relaxed – a nice bath with music on the background and almond essence spreading in the bathroom, celebrating happiness with my new favourite jasmine green tea with roses and baking vanilla and blueberry muffins. Since it was the very first time baking them, I have followed my mum’s recipe and I have followed her baking golden rule: use always half of the quantity of sugar that is mentioned in the recipe. If it says one glass, use half of it. And actually I ended up using less then half of it.
It is said that the most important ingredient when baking is love and that you should put your heart when you add and melt all the pieces that will form this small and tasty dessert. It’s not only about mixing sugar with eggs and then add flour and all the rest. It’s how everything is gently mingled together. Every single ingredient is unique and needs to be incorporated with the others creating a soft and creamy texture.
All the liquids are ready to meet the powdery ingredients and that was probably my favourite part: seeing gradually how everything becomes a solid, yet creamy mixture with that distinctive vanilla aroma that makes every sweet more refined and tempting.
Preheated oven at 180° – 20/25 minutes
My suggestion: better served in the afternoon, with a cup of tea, fresh tulips bought at the flower market, romantic movie on the background and an additional bowl of blueberries on the side.