Ingredients (makes 12-14 small muffins): Flour (all-purpose): 2 cups (with 240 cc per cup*) or 300g Baking powder:

2 teaspoons Baking soda: 1 teaspoon Salt: 1 ! teaspoon "ogurt and #ilk #i$ture: % cup plain &ogurt and % cup #ilk 2 'arge (ggs 'e#on )est *ro# 1 le#on Sugar: 3 4 cup or 1!+ g ,nsalted -utter: 1 2 cup (#elted) Fresh or *ro)en -lue-err&: 1 cup (or other -erries depending on &our pre*erence) *not all cups are the same and in Japan 1 cup=180 cc How to cook- Cooking time: 20 min prep plus 20-25 aking time 1. /re-heat the o0en to 110 degrees 2elsius (or 3+3 Fahrenheit). 4a0e 12 #u**in cups read&. 5* &ou are using the tinned cups6 spra& with oil or ru- the oil inside the cups. 2. Shi*t *lour6 -aking powder6 -aking soda6 and salt together and put the# all in a -owl. 3. /ut the #ilk 7 &ogurt #i$ture6 -eaten eggs6 le#on )est6 sugar6 and #elted -utter in another -owl and #i$ the# well. 8dd this #i$ture into the *lour and #i$ the# all together. 4. (0en i* &ou see lu#ps in the #i$6 don9t worr& as long as ingredients are #i$ed. 8dd -lue-erries and #i$ *urther. 3. /ut the #u**in dough into the #u**in cups. :. Bake the #u**ins *or 20-23 #in. Fro# #& e$perience6 5 would suggest that &ou keep the #u**ins on the lower shel* *or 10 #inutes and then #o0e the# to the upper shel* and -ake *or another 10 #in. 5* #u**ins turn -rown6 poke a toothpick in and see i* the dough sticks to it when &ou pull it out. 5* it9s not -aked enough6 -ake *or another 3-3 #in. ;hen #u**ins are done6 take the# out *ro# the o0en and let the# cool *or 3 #in -e*ore taking the# out o* the cups. (at6 drink co**ee and en<o& the happiness