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INGREDIENTS

Vegetarian∙ Makes 12 muffins
Produce
1 1/2 cups Blueberries, fresh or frozen
1 tbsp Lemon, loosely packed zest
Refrigerated
2 Eggs
Condiments
1 tbsp Lemon juice
Baking & Spices
2 cups All purpose flour
2 tsp Baking powder
1/4 tsp Salt
2/3 cup Sugar
1 tsp Vanilla
Dairy
1 cup Butter, unsalted
3 tbsp Milk


DIRECTIONS

Soften butter at room temperature and gently p  
Mix the sugar powder evenly and do not need to be beaten.
Add 1 tablespoon of whole egg liquid and stir well.
Pour in the dried cranberries (slice the big ones first) and pour in the low-gluten flour.
Mix well with a scraper to form dough (no dry flour can be seen)
Fill the strip with your hand, freeze in the refrigerator freezer for an hour until it freezes hard, and cut into slices about 0.7 cm thick.
Cut the biscuits into the baking pan and put them in the middle of the preheated oven. Fire up and down 152 degrees, about 20 minutes, and the surface is slightly golden.

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