Blueberry Muffins in Ramekins

Name: Blueberry Muffins in Ramekins
Total time: 30 min
Yield: 4 muffins
Ingredients: 180 g Wheat flour; 100 g Sugar; 1 pcs Eggs; 120 ml Milk; 80 g Butter; 1 tsp Baking powder; 1 pinch Salt; 150 g Blueberry

30 min

A simple melted-butter batter is divided between ramekins with a handful of blueberries on top. Twenty minutes later you have puffy muffins with a moist middle.

Ingredients

4 servings

Wheat flour180 g

Sugar100 g

Eggs1 pcs

Milk120 ml

Butter(melted)80 g

Baking powder1 tsp

Salt1 pinch

Blueberry150 g

Instructions

Melt the butter in an ovenproof dish right in the air fryer and let it cool.

Beat the egg with the sugar until light, then pour in the milk and the melted butter.

Sift in the flour with the baking powder and salt and stir into a smooth batter.

Divide between greased ramekins, filling them two-thirds full, and scatter the blueberries on top.

Cook at 180 °C (356 °F) for 18 minutes — the tops should brown and a skewer come out clean.

Let them rest for 5 minutes and serve in the ramekins.

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