Super Simple and Easy-to-Make Blueberry Muffin Cake

First of course is to prepare the ingredients, as shown in the picture!

First pour out the liquids and mix them together. In a clean bowl, crack two eggs, then pour in 150ml of milk, add 110ml of corn oil, and 80g of zero-calorie sugar. Mix well first.

First, stir the liquid evenly.

Then sift 250g of low-gluten flour into the well-mixed egg and milk mixture and stir until even.

Then add 9g of baking powder and mix evenly.

Additionally, make a crumble on top: mix 20g of chopped butter, 12g of powdered sugar, and 20g of flour together and knead until crumbly.

Pour a layer of batter into the tin foil cup first.

Place another layer of blueberries.

Then spread another layer of batter on top.

Sprinkle a layer of blueberries when the cup is about to be full.

After preparing the other puff pastry, get ready to sprinkle it on the cake.

Sprinkle the puff pastry crumbs on top of the cake.

Preheat the oven at 180°C with top and bottom heat for 10 minutes, then put the prepared blueberry cake into the oven and bake at 180°C with top and bottom heat for about 30 minutes. The time may vary depending on the temperature of each oven!

Halfway through baking the blueberry muffins, they have already started to burst, hahahahaha.

The freshly baked blueberry muffin just out of the oven, oh my ✌🏻️ it really smells so good.

Let's start eating! The appearance is really fragrant and crispy, and with one bite, you get the full taste of sweet and sour blueberries, it's really delicious!

The last family photo.

Let's take one more family photo to wrap up 🔚 the introduction of this blueberry muffin cake.

If you can't finish it, you can reheat it the next day and start eating again; the taste is still just as fragrant, sweet, crispy, and delicious!