Mmmm… I just LOVE Swedish home-baked muffins! I have used a GREAT recipe for YEARS!! Normally, I add apples and cinnamon (my absolutely favourite!!!) in the mixture, but today I baked it with Blueberries and Strawberries. The Swedish summer is almost over, only August left before the chilly Autumn will come, but I shouldn’t complain! I live in one of the countries I love and it can be very cozy to drink tea and eat Swedish cakes and buns in a warm room filled with love and candles. 😀
I remember when I started to bake with my British boyfriend. I was so used to the Swedish words and really tried to explain for him what I needed in the supermarket by using noises and sign language…. “You know the stuff which you are wroom wroom the ingredients with”. Luckily, he is an intelligent and sweet guy, haha 😀 … so he understood what I meant and was very patient. 😀 Nowadays, I still keep learning, but luckily, I don’t have to say wroom wroom… or sound as the noise of the tyres on a car. Today, I know that it’s a whisk I need to use when I bake muffins. 😀
Recipe (makes 10 big muffins)
- 125 gr butter
- 1 ½ dl sugar
- 2 eggs
- 4 ½ dl plain flour
- 2 teaspoons baking powder
- 1 ½ dl whole milk
- 1 tablespoon vanilla sugar
- 300-400 gr blueberry & strawberry
- ½ tablespoon sugar to make the blueberries & strawberries sweeter
- icing/confectioners’ sugar
Preheat the oven to 170 degrees C (325 degrees F) Gas 3.
Let the blueberries and strawberries drain off. Powder them in a separate bowl with ½ tablespoon sugar to make them sweeter. Stir the blueberries and strawberries a bit.
Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, pour the blueberries and strawberries into the mixture and stir until everything is just incorporated.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the preheated oven for about 30 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
An optional suggestion is to decorate them in the end with icing/confectioners’ sugar or you can make some frosting to decorate the muffins with.
Happy Swedish Baking Everyone!!! 😀