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@nhanmathangmuoimot: Nhiều anh thế này là người lớn thì ko phải lựa chọn 😆😆😆 #quandoinhandanvietnam🇻🇳🇻🇳🇻🇳 #bodoicuho #tc2 #fyp #viral

august21
august21
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Region: VN
Tuesday 21 July 2026 16:53:11 GMT
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huyenvu941030
Huyền Vũ :
Đêm rồi ko tham lam nha Hoèn
2026-07-21 17:42:47
1
hyangmae_5
I'm kiwiii :
Chọn all 🤣
2026-07-22 01:23:43
1
nhanmathangmuoimot
august21 :
I love Tiktok
2026-07-21 16:53:21
0
yeu_leo05
YewLeoso_0507 :
2026-07-24 14:21:18
0
meyy.babe
Meyy 𐙚✿°🎀 :
Chỉ có con nít mới chọn thôi, người lớn lấy hết🤭
2026-07-22 14:49:47
1
mandarine_2707
Mandarine 🍊 :
Anh tí anh tèo anh nào e cx mê đúng hong🤣
2026-07-21 17:58:29
1
lamjnnii
Lam :
bảnh nào cũng mê ht ớ😳🥰
2026-07-22 00:00:50
1
cm1ndreserve9369
Cực Vi Chí Cực Vĩ ✨ :
Trong này toàn giáo chủ lạnh lùng chứ chẳng có giáo chủ ngọt ngào nào.
2026-07-22 06:39:32
0
nhanmathangmuoimot
august21 :
I love tiktok
2026-07-21 16:53:28
0
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There's something so calming about baking for me. I saw @Samantha Varvel make these blueberry swirl muffins and I knew I needed to try them. Recipe found on The Cake Chica 2 cups blueberries, divided 1 teaspoon granulated sugar 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon table salt 1 1/8 cups granulated sugar 2 large eggs 4 tablespoons unsalted butter, melted and cooled 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 teaspoon vanilla extract Adjust an oven rack to the upper middle position and heat oven to 425 degrees. Line a 12 cup cupcake pan with cupcake liners or spray pan with baking spray and set aside. In a small saucepan add 1 cup blueberries and 1 teaspoon sugar to a simmer over medium heat. Cook smashing the blueberries with a spoon until the blueberries have broken down and thickened and has reduced to about ¼ cup, about 6 minutes. Transfer to a small bowl and let cool for about 15 minutes. In a large bowl whisk together the flour, baking powder, and salt together. In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick and combined. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. With a rubber spatula, fold in the egg mixture and remaining 1 cup blueberries into the flour mixture until moistened. Don’t over mix. The batter should be lumpy with a few spots of dry flour remaining. Using an ice cream scoop or a large spoon, divide batter evenly among the prepared cupcake pan. The batter should completely fill the cups and mound slightly. Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or toothpick, gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar topping evenly over muffins. Bake for about 17 to 19 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking. Let muffins cool in the pan for about 5 minutes. Invert muffins onto a wire rack to cool for 5 more minutes before serving. #blueberrymuffins #blueberry #muffins #homemadefood
There's something so calming about baking for me. I saw @Samantha Varvel make these blueberry swirl muffins and I knew I needed to try them. Recipe found on The Cake Chica 2 cups blueberries, divided 1 teaspoon granulated sugar 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon table salt 1 1/8 cups granulated sugar 2 large eggs 4 tablespoons unsalted butter, melted and cooled 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 teaspoon vanilla extract Adjust an oven rack to the upper middle position and heat oven to 425 degrees. Line a 12 cup cupcake pan with cupcake liners or spray pan with baking spray and set aside. In a small saucepan add 1 cup blueberries and 1 teaspoon sugar to a simmer over medium heat. Cook smashing the blueberries with a spoon until the blueberries have broken down and thickened and has reduced to about ¼ cup, about 6 minutes. Transfer to a small bowl and let cool for about 15 minutes. In a large bowl whisk together the flour, baking powder, and salt together. In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick and combined. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. With a rubber spatula, fold in the egg mixture and remaining 1 cup blueberries into the flour mixture until moistened. Don’t over mix. The batter should be lumpy with a few spots of dry flour remaining. Using an ice cream scoop or a large spoon, divide batter evenly among the prepared cupcake pan. The batter should completely fill the cups and mound slightly. Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or toothpick, gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar topping evenly over muffins. Bake for about 17 to 19 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking. Let muffins cool in the pan for about 5 minutes. Invert muffins onto a wire rack to cool for 5 more minutes before serving. #blueberrymuffins #blueberry #muffins #homemadefood

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