Carrot and Blueberry Muffins

Carrot and blueberry muffins are a delicious combination of the sweetness of carrots and the acidity of blueberries. Here is the recipe for you:

Ingredients

• 200 g of all-purpose flour
• 150 g of brown sugar
• 2 eggs
• 120 ml of vegetable oil
• 200 g of grated carrots
• 150 g of fresh or frozen blueberries
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of ground cinnamon (optional)
• Grated zest of 1 orange or lemon (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a muffin pan by lining the cups with paper liners.
2. In a bowl, mix the flour with the baking powder, salt, and, if you wish, the cinnamon and citrus zests.
3. In another bowl, whisk the eggs with the sugar until you get a light and fluffy mixture.
4. Gradually add the oil while continuing to stir.
5. Mix in the grated carrots into the egg mixture.
6. Combine the dry ingredients with the wet ones and stir everything together until you obtain a homogeneous batter.
7. Finally, gently fold in the blueberries, trying not to break them.
8. Fill the liners ¾ of the way and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool on a wire rack before serving.

Curiosity

Muffins are a typical Anglo-Saxon preparation, but with the addition of carrots and cinnamon, they acquire a taste that reminds one of carrot cake, another very popular dessert especially in the United States.

For an even more Italian touch, you could add a pinch of nutmeg and replace some of the sugar with acacia honey or other delicate varieties. Happy cooking and enjoy your meal!