Blueberry Muffins

1. Preheat the Sharp Electric Oven EO-19K to 180°C (top & bottom heat) for 10 minutes.

2. Sift together bread flour, all-purpose flour, baking powder, and baking soda into a bowl.
Add ground almonds, mix well, and set aside.

3. In a separate mixing bowl, combine eggs, soybean oil, granulated sugar, and salt.
Using a stand mixer with a whisk attachment, beat on high speed (speed 6) until light and fluffy.

4. Reduce the mixer speed to low (speed 1) and gradually add the dry ingredients. Mix until just combined.
Gently fold in blueberries and mix until evenly distributed.

5. Spoon the batter into lined muffin cups, filling them about ¾ full.
Place the muffin tray on the middle rack and bake at 180°C for 20-25 minutes (using both top and bottom heat).

6.Once baked, remove the muffins from the oven and let them cool on a wire rack.
Serve warm or at room temperature.

Enjoy these soft and fluffy blueberry muffins with a cup of coffee or tea. You can also sprinkle them with powdered sugar or drizzle with honey for extra sweetness!