@funny.brind: #BalliBotMogis #TrendingReels #Foryoupage #fyp #ViralTikTok #millionviews #TechMagic #SmartBot #AITrend #innovation.

funny brind

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Region: US

Friday 07 August 2026 12:55:56 GMT

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Comments

LORD MAYOR (pc) :

the first one made it fo mi😂😂😂😂😂😂

2026-08-07 20:47:29

5

Smart girl...🫶😍🥰 :

can I join the dance ba dear

2026-08-07 22:06:26

0

diqsonpartel7 :

last dancer 😄😄😄

2026-08-08 08:20:52

1

ALLANRAMON :

God one day instead of giving us rain.... just throw money but let it be at night...

2026-08-08 08:47:56

0

Robes@jojo :

😂😂😂😂this class is crazy

2026-08-08 08:18:11

0

muwongequraish561 :

happiness is free

2026-08-08 08:41:34

0

Namugerwa Madinah :

😁😁

2026-08-08 04:02:02

5

Hamie 256 :

master ate mulalamu ttano

2026-08-08 04:31:46

3

user kagame :

Ani yakola sente????

2026-08-08 07:41:54

1

HERBERT HUNKS 🇺🇬 🇰🇼 :

2026-08-08 01:04:38

0

ARAALIE RICHARD TOTAI :

katond wange

2026-08-07 19:48:14

2

Benard Okello :

😂

2026-08-08 08:18:30

0

jophina traoa :

I salute the one who scouted the dancers

2026-08-07 14:37:36

1

AZAAD 😎☝️🕋 :

😂😂😂

2026-08-08 08:06:30

0

rehuma rashida :

sabula

2026-08-07 16:05:53

1

mwesigwa valley :

Hy vee pharmacy my friend

2026-08-07 14:40:40

0

Annet 256 :

banange🤣🤣🤣🤣🤣🤣🤣🤣🤣

2026-08-08 08:00:14

0

baby girl❤️‍🩹❤️‍🩹 :

😂😂😂😂😂😂😂😂

2026-08-08 08:50:58

0

JÖVE ÀTTA :

😂😂😂

2026-08-08 08:44:24

0

Matore :

kika

2026-08-08 08:04:42

0

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

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I need to make more blueberry muffins, these are my fav. Recipe: Muffins 2 cups + 1 tbsp all purpose flour (240g + 9g) 2 tsp baking powder (8g) 1/2 tsp salt (6g) 1 1/4 cup granulated sugar (250g) 8 tbsp unsalted butter (114g) melted and cooled 2 eggs 2 tsp vanilla extract (10ml) 1/2 cup milk (118ml) 1 1/2 cup blueberries fresh or frozen Crumble Topping 1/2 cup all-purpose flour (60g) 1/3 cup granulated sugar (70g) 3 tbsp brown sugar (40g) pinch freshly grated lemon zest pinch salt 4 tbsp unsalted butter (60g) melted and cooled Blueberry Syrup 1 cup blueberries (148g) fresh or frozen 1 tbsp granualted sugar (12g) 1 tbsp lemon juice (7ml) INSTRUCTIONS Blueberry Syrup In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature. Crumble Topping In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside. Muffins Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining. In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter. Use a large ice cream scoop to equally spoon the batter into each muffin tin* Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around. Generously top each muffin with the crumble mixture. Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes** Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.

I need to make more blueberry muffins, these are my fav. Recipe: Muffins 2 cups + 1 tbsp all purpose flour (240g + 9g) 2 tsp baking powder (8g) 1/2 tsp salt (6g) 1 1/4 cup granulated sugar (250g) 8 tbsp unsalted butter (114g) melted and cooled 2 eggs 2 tsp vanilla extract (10ml) 1/2 cup milk (118ml) 1 1/2 cup blueberries fresh or frozen Crumble Topping 1/2 cup all-purpose flour (60g) 1/3 cup granulated sugar (70g) 3 tbsp brown sugar (40g) pinch freshly grated lemon zest pinch salt 4 tbsp unsalted butter (60g) melted and cooled Blueberry Syrup 1 cup blueberries (148g) fresh or frozen 1 tbsp granualted sugar (12g) 1 tbsp lemon juice (7ml) INSTRUCTIONS Blueberry Syrup In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature. Crumble Topping In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside. Muffins Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining. In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter. Use a large ice cream scoop to equally spoon the batter into each muffin tin* Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around. Generously top each muffin with the crumble mixture. Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes** Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.

Just konten🫵🏼

Just konten🫵🏼

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