How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson
Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake.
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Makes 12 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months.
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• Ingredients •
1 ¾ cups (262 g) all-purpose flour
½ cup + 1 Tbsp (112 g) granulated sugar, divided
2 tsp finely grated lemon zest
2 tsp baking powder
¼ tsp fine salt
¼ tsp ground nutmeg
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ tsp ground cinnamon
2/3 cup (160 mL) 2% milk, at room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cups (190 g) fresh blueberries
½ cup (75 g) dried blueberries
Note: Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with frozen berries, but add them still-frozen and after tossing them with 2 Tbsp (18 g) all-purpose flour to help prevent the berries from streaking the batter.
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• Directions •
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners
2. Whisk the flour, ½ cup (100 g) of the sugar, lemon zest, baking powder, salt and nutmeg together in a mixing bowl. Stir in the melted butter and blend until the mixture is an even crumbly texture.
3. Measure ½ cup (75 g) of the flour mixture to a separate bowl and stir in the remaining 1 Tbsp (12 g) of sugar and the cinnamon. Set aside.
4. Add the milk, eggs and vanilla to the flour mixture and whisk until smooth. Stir in the fresh and dried blueberries.
5. Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a centre inserted into the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the pan to cool completely.
Birthday Cake Batter Cupcakes | Cupcake Jemma
Hey team! We hope you guys are doing OK through this crazy time. We filmed this video before the outbreak of COVID-19 at our Soho store which is of course now shut temporarily. But we thought you'd like to see it as it's for the most delicious cupcake, and its SUPER fun to make. This Birthday Cake Batter Cupcake brings back all the nostalgic feels of being a kid and getting to lick the bowl clean after Mum has finished baking. We hope you love it and please take photos and tag us on Instagram, @cupcakejemma @sallydells , and use the tag #cupcakejemma. Make sure to check out our 'Bake at Home' play list for some perfect isolation baking.
Also a quick thank you to everyone who has ordered one of our Cupcake or Cookie kits as well as all our Merch and Baking Tools over on CUPCAKEJEMMA.COM. Crumbs & Doilies is a small business with no outside investment so every order placed online is helping us to survive the outbreak and keep all our wonderful staff employed. We are so touched by everyone's support, it really means the world to us.
Big love and stay safe.
Jemma, Sally and all the C&D and Cupcake Jemma team.
xxx
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For the Birthday Pie Crumb:
90g Plain Flour
100g Caster Sugar
25g Light Brown Sugar
1/2 tsp Salt
1/2 tsp Baking Powder
25g Sprinkles
40g Sunflower Oil (or other flavourless/light oil)
1 tsp Vanilla Extract (the good stuff)
For the Cupcake Sponge:
125g Soft Unsalted Butter
100g Caster Sugar
25g Light Brown Sugar
125g Self Raising Flour
1/4 tsp Bicarbonate is Soda
1/4 tsp Salt
75g White Chocolate Chips
30g Sprinkles
2 Large Eggs
1.5 tbsp Whole Milk
1/2 tsp Vanilla Extract
For the Birthday Cake Batter Buttercream:
225g Soft Unsalted Butter
400g Icing Sugar
60g Plain Flour
Pinch of Salt
1tsp Vanilla
3-4 tbsp Whole Milk
2 tbsp Sprinkles
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MERCH MERCH MERCH!:
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New York Vlog
Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
How to keep blueberries from sinking into the batter?
How to keep blueberries from sinking in the batter?
???? Toss the berries with a tablespoon or two of flour before adding them to the batter.
All you need to do is keep 1-2 tablespoons of flour when mixing your dry ingredients - make sure the flour comes from the amount called for in the recipe, not extra flour!
???? Add some blueberries on the top of the cake to make sure you have uniform distribution of the berries!
HAPPIELS bakeware now available exclusively on Amazon!
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#happiels #bakingmadebetter #baking #bakeware #amazonhome #founditonamazon #amazonfinds #blueberries #blueberry #blueberrymuffins #blueberrycake #blueberrycheesecake #blueberrypie #bakingtips #bakingtutorial
BATTER CHATTER | BLUEBERRY COBBLER | YOU ASKED, I ANSWERED Q&A
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*This video is sponsored by Vanity Planet.*
You asked, I answered! Oh, and we made a yummy and EASY blueberry cobbler! It was a fun day! I hope you enjoy this chatty style video!!
Like this style of video?? Watch my other Batter Chatters here:
I originally got the recipe for the cobbler from @jessicaodonohue in this video:
Blueberry Cobbler Recipe:
BOOKS MENTIONED:
Hello, Summer by Mary Kay Andrews
People We Meet on Vacation by Emily Henry
The Sweetness of Forgetting by Kristin Harmel
Swimming Lessons by Mary Alice Monroe (This is the sequel to The Beach House, which I read and LOVED last summer )
Want to submit a Subbie Supper recipe to be featured in an upcoming What's for Dinner video? Email: mandyinthemaking2018@gmail.com
SUBJECT: Subbie Supper
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Pauline, SC 29374
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Music Credits:
Song: Little Idea
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#batterchatter #blueberrycobbler #qanda
Blueberry Orange Muffins | Your Easy Muffin Batter Recipe
Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
1 egg
¾ cup granulated sugar
½ cup veg oil
⅓ cup plain yogurt
⅓ cup milk
1 tsp vanilla extract
1 ½ tsp orange zest
Directions:
Preheat oven to 375 F.
In a bowl combine the sugar, egg, yogurt, oil, milk, vanilla and the orange zest then whisk until well combined. Set aside.
In a separate bowl stir together flour, baking powder, and salt.
Add the dry ingredients in small amounts into the wet and whisk until just combined.
Fold in the blueberries.
Place cupcake liners in a muffin pan and scoop out the batter into the prepared muffin tin.
Bake the muffins for about 25-30 minutes or until a toothpick inserted into the center of the muffins comes out clean.