Just Add 4. 534 g. You add: 2 eggs, 120 g (½ cup) melted butter, 200–230 g milk, and 1½–2 cups fresh blueberries (tossed lightly in a spoonful of flour so they don't sink). Blueberries are not included. For one bag: about 12 muffins. Preheat the oven to 375–400°F and line or grease a 12-cup muffin pan. Pour the dry mix into a big bowl. In a separate smaller bowl, whisk together 2 eggs, 120 g (½ cup) melted butter, and 200–230 g milk until blended. Pour the wet mixture into the dry mix all at once. Stir gently with a spatula or wooden spoon just until no dry flour streaks remain. A few small lumps are fine — do not beat or over-stir. After stirring, gently fold in 1½–2 cups fresh blueberries (tossed lightly in a spoonful of flour so they don't sink). Let the batter sit 5–10 minutes while the oven finishes heating. Spoon the batter evenly into the muffin cups (about ¾ full). Bake 20–25 minutes until the tops are golden and a toothpick comes out clean. Cool in the pan a few minutes, then move to a rack. Contains: Wheat, Milk. Ingredients: Wheat flour, sugar, dried sourdough starter (wheat flour, water), buttermilk powder, baking powder, dried lemon peel, salt, baking soda.
Just Add 4. 534 g. You add: 2 eggs, 120 g (½ cup) melted butter, 200–230 g milk, and 1½–2 cups fresh blueberries (tossed lightly in a spoonful of flour so they don't sink). Blueberries are not included. For one bag: about 12 muffins. Preheat the oven to 375–400°F and line or grease a 12-cup muffin pan. Pour the dry mix into a big bowl. In a separate smaller bowl, whisk together 2 eggs, 120 g (½ cup) melted butter, and 200–230 g milk until blended. Pour the wet mixture into the dry mix all at once. Stir gently with a spatula or wooden spoon just until no dry flour streaks remain. A few small lumps are fine — do not beat or over-stir. After stirring, gently fold in 1½–2 cups fresh blueberries (tossed lightly in a spoonful of flour so they don't sink). Let the batter sit 5–10 minutes while the oven finishes heating. Spoon the batter evenly into the muffin cups (about ¾ full). Bake 20–25 minutes until the tops are golden and a toothpick comes out clean. Cool in the pan a few minutes, then move to a rack. Contains: Wheat, Milk. Ingredients: Wheat flour, sugar, dried sourdough starter (wheat flour, water), buttermilk powder, baking powder, dried lemon peel, salt, baking soda.
