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How To make Blueberry Buttermilk Muffins
Ingredients
2 1/2
cup
flour
1 1/2
teaspoon
baking powder
1/2
teaspoon
baking soda
3/4
cup
sugar
1/4
teaspoon
salt
2
eggs, beaten
1
cup
buttermilk
4
oz
butter
1 1/2
cup
blueberries
Directions:
Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown. Bake at 400 degrees for 20-30 minutes.
Makes 24 muffins.
How To make Blueberry Buttermilk Muffins's Videos
Blueberry Muffins Recipe
These blueberry muffins are light and fluffy, filled with juicey blueberries and topped with a crunchy crumble topping. They're an easy baking recipe to make and a great way to use up any fresh or frozen blueberries.
So if you would like to learn how to make these Blueberry Muffins then just follow this Blueberry Muffin Recipe.
Substitute for buttermilk
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Wooden Spoon
Measuring Cups
Muffin Pan
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RECIPE
2½ Cups | 310g Flour
1½ Tablespoons | 20g Baking Powder
1 Teaspoon | 5g Baking Soda
½ Cup | 1 Stick | 110g Butter
1 Cup | 200g Sugar
2 Eggs
1 Teaspoon Vanilla Extract
1 Cup | 250ml Buttermilk
1 - 1½ Cups Blueberries (fresh or frozen)
Crumble Topping
3 Tablespoons Flour
3 Tablespoons Sugar
2 Teaspoons butter
To make the crumble topping add the flour, sugar, and butter into a small bowl and use a fork or your hands to mix the ingredients together until they resemble a fine crumble.
Sieve the flour into a large sized mixing bowl to remove any lumps. Add the baking powder and bakings soda a use a whisk to combine the ingredients. Set to the side.
Melt the butter and leave to cool before adding to a medium sized mixing bowl.
To the butter add the sugar, eggs, vanilla extract, and buttermilk. Whisk together until combined.
Pour the wet ingredients into the dry ingredients and fold together using a wooden spoon until there is no more clumps of flour. Do not over mix.
Add the blueberries to the batter and fold through gently until they are well distributed through.
Divide the muffin batter between 12 lined or greased muffin tins. The batter should come up nearly to the top.
Place the muffins into a 220C | 425F oven and immediate turn the heat down to 180C | 350F and cooke the muffins for 15-20 minutes or until the tops spring back when pressed.
Cool the muffins on a wire rack before serving.
Notes
If you are using frozen blueberries add these to the dry ingredients and toss to coat. The flour will coat the blueberries soaking up any liquid to stop the batter turning purple.
These muffins are best enjoyed the day or baking but they will last in an air tight container for 2-3 days.
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Blueberry Buttermilk Muffins
These blueberry buttermilk muffins are easy to whip together and are perfect with breakfast or a warm cup of coffee!
Blueberry Buttermilk Muffins || Glen & Friends Cooking
Looking for a tasty weekday breakfast recipe idea? Or something to send with the kids for lunch? Then this Blueberry Buttermilk Muffin Recipe might be what you are looking for.
Ingredients:
½ cup (125 mL) butter
1 cup (250 mL) granulated sugar
¼ cup (60 mL) packed brown sugar
¼ tsp (1 mL) salt
2 eggs
¾ cup (175 mL) buttermilk
2 cups (500 mL) all purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) of fresh blueberries
Method:
Preheat oven to 375ºF (190ºC)
Cream together the butter and sugars beating until fluffy. Add salt.
Add one egg at a time beating well between each addition.
Add the buttermilk to the butter mixture and beat to combine.
Mix together flour, baking powder, and baking soda.
Create a well in the centre of the dry ingredients.
Pour the wet mixture into the dry and mix until moist - Don't over mix.
Fold in the blueberries.
Fill each muffin cup approximately 3/4 of the way full.
Bake for 14-17 minutes or until edges are lightly browned and a toothpick inserted in the centre of the muffins comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely before storing.
#LeGourmetTV #BestMuffinsEver #Cooking
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Blueberry Buttermilk Muffins Recipe
Perfect blueberry buttermilk muffins adapted from The Guardian's prefect series by Felicity Cloake.
Buttermilk Blueberry Muffins
{New Recipe}
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BUTTERMILK BLUEBERRY MUFFINS @healthy__laura
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These Buttermilk Blueberry Muffins are super delicious. The recipe only requires one mixing bowl, making it your perfect morning ritual!
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Buttermilk Berry Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttermilk Berry Muffins. These Buttermilk Berry Muffins have a beautiful golden brown crust and are bursting with flavorful berries. No need to worry if fresh berries are out of season, as these are just as good with frozen berries. To add a nice touch of citrus flavor, the zest of a orange or lemon is added. And to make these Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, we are using buttermilk and a flavorless oil instead of the usual milk and butter. Excellent warm from the oven or at room temperature.
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