@sammie_lang: #TOGEINUMAKI & #YUTAOKKOTSU - el inuokko conmigo nunca morirá, hasta ke me muera seguiré subiendo este ship hermoso jijiji #INUOKKO #zxycba #jjk @TikTok @TikTok Creator Academy

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Region: EC

Tuesday 02 June 2026 04:02:47 GMT

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Comments

𝓓𝓪𝓶𝓲á𝓷☕ :

ESTA SI ES MI MANADA

2026-06-10 01:18:52

1704

꧁..꧂ :

este si lo dejo en fav..

2026-06-13 14:54:17

559

Hyoma's gf :

PUEDO CON LOS DOS

2026-06-04 02:22:47

397

Bri :

Primera vez que llego primero

2026-06-02 04:05:06

190

⊹ ࣪ ˖nayeli_nax⋆˙⟡ :

Inumaki no diría saoko papi diría salmón papi 💜

2026-07-24 07:45:20

113

★Jona★inactivo :

pensé que Hiba a poner a un ramdon

2026-06-13 20:58:07

65

⌜💤`ℒ᪶ᵢₐₙ᮫֥֬🦭᭺⌟ :

NAHH PORFIN MIS MIGAJAS INUOKKO, TE QUEDO CHEVERE MANAA🔥

2026-06-02 04:14:37

147

.... :

cómo hay quien muerde la almohada

2026-06-09 12:18:27

9

★dani★ :

Está si es mi manada

2026-06-16 01:13:34

21

𑣲*ᥣіᥣᥡ˚.⋆ֹ :

Imagínense que yuta le quitó el discurso maldito a inumaki de un besote

2026-06-27 08:41:18

89

- ⌗ ׁ 𝐍i͟colle 𝐈vs 𝐍ik͟o :

HACES ARTE😳

2026-06-02 04:39:33

21

! scratch ♡ :

POR FIN MI SHIP

2026-06-13 01:35:20

47

୨ৎ 𐙚₊˚𝑴𝒂𝒍𝒚𝑴𝒂𝒍 ‼︎ 💗˚₊✧ :

El unico que veo con sentido NSNSKJSKS

2026-06-15 06:45:06

12

Danni3l_Ask★ :

2026-06-02 04:07:33

25

papita_206 :

Sabía que TikTok no me defraudaría

2026-06-15 20:18:29

58

Saturame el hoyo 🗣️🔥 :

Es arte mija

2026-06-13 00:02:56

17

꧁☆𝑨𝒓𝒆𝒌𝒊☆꧂🐙🏳️‍🌈 :

Weeee nunca pensé que a alguien más le gustaría el ship de Yuta x Inumaki

2026-08-01 14:05:57

5

MARU :

INUOKKO MIS PAPIS

2026-06-14 13:04:03

6

Luissana Llonett :

el más normal q he visto

2026-06-13 15:17:03

9

Tamaki :

MIS PADRES. QUE VIVA EL INUMAKI X YUTA

2026-06-14 21:40:16

8

―𝒱𝒾𝓇𝒶 🍒 :

INUOKKO EN 2026!!?? 🗣️‼️

2026-06-03 17:13:37

5

🥷 :

2026-06-03 16:51:55

7

To see more videos from user @sammie_lang, please go to the Tikwm homepage.

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Bakery-Style Lemon Blueberry Muffins 🍋🫐 Ingredients: Crumb Topping: 1/2 cup (60g) all-purpose flour 2 tablespoons cornstarch 1/4 cup (52g) light brown sugar 1/4 cup (50g) granulated sugar 6 tablespoons (90g) salted butter, melted 1 tsp lemon zest Muffins: 1/2 cup (115g) unsalted butter, melted 1 cup (200g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 2 tbsp lemon juice 2 tbsp lemon zest 1 tablespoon vanilla bean paste or vanilla extract 2 1/2 cups (315g) all-purpose flour 2 eggs, room temperature 1 1/2 cups blueberries 1 cup buttermilk, room temperature (see note) 1/4 cup (65g) sour cream, room temperature 2 tablespoons neutral oil Method: Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. In a mixing bowl, rub the lemon zest into the sugar until fragrant. Add the melted butter and sugar until well combined. Add the eggs and whisk for 2-3 minutes or until pale in color. Add the butter milk, vanilla extract, sour cream, and oil. Mix until well combined. Lastly add the lemon juice. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, lemon zest and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #muffins #lemonblueberry

Bakery-Style Lemon Blueberry Muffins 🍋🫐 Ingredients: Crumb Topping: 1/2 cup (60g) all-purpose flour 2 tablespoons cornstarch 1/4 cup (52g) light brown sugar 1/4 cup (50g) granulated sugar 6 tablespoons (90g) salted butter, melted 1 tsp lemon zest Muffins: 1/2 cup (115g) unsalted butter, melted 1 cup (200g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 2 tbsp lemon juice 2 tbsp lemon zest 1 tablespoon vanilla bean paste or vanilla extract 2 1/2 cups (315g) all-purpose flour 2 eggs, room temperature 1 1/2 cups blueberries 1 cup buttermilk, room temperature (see note) 1/4 cup (65g) sour cream, room temperature 2 tablespoons neutral oil Method: Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. In a mixing bowl, rub the lemon zest into the sugar until fragrant. Add the melted butter and sugar until well combined. Add the eggs and whisk for 2-3 minutes or until pale in color. Add the butter milk, vanilla extract, sour cream, and oil. Mix until well combined. Lastly add the lemon juice. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, lemon zest and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #muffins #lemonblueberry

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