1/3 c Shortening 2 c Flour 1 c Sugar 3/4 c Milk 1 Egg, beaten 1 ts Vanilla 2 c Blueberries Mix together and bake in muffin tins at 375 degrees for 20 minutes.
How To make Blueberry Cup Cakes's Videos
Blueberry Muffins + The Difference Between Baking Soda and Baking Powder
Blueberry Muffins (yield: 6 large or 12 standard muffins)
2 1/4 c (315g) AP flour 3/4 c (150g) sugar 1/4 c (53g) brown sugar 2.5 tsp (12g) baking powder 1 tsp (6g) fine salt 2 eggs 1/3 c (66g) vegetable oil 4 oz (57g) butter, melted 3/4 c (170g) whole milk 1 tsp (5g) vanilla extract 1 1/4 c (205g) fresh or frozen blueberries
1. Mix all the dry ingredients together in a bowl. 2. In a separate bowl, whisk all the wet ingredients together until combined. 3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok. 4. Gently fold in the blueberries. 5. Divide between 6 large muffins or 12 standard size muffins. 6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding). 7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.
Learn how to make the best blueberry muffins. These muffins are moist, easy to make and very delicious.
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RECIPE Makes 12 muffins
Ingredients: For the muffins: 1¾ cups (220g) Plain flour 1/2 teaspoon Baking soda 2 teaspoons Baking powder 1/4 teaspoon Salt 3/4 cup (150g) Sugar 2 Eggs 1/2 cup (120ml) Buttermilk/milk or non-dairy milk 1/3 cup (80ml) Oil 1 teaspoon Vanilla extract Lemon zest 1 cup Blueberries, fresh or frozen For the crumble: 1/2 cup (50g) Sugar 1/3 cup (42g) Flour 3 tablespoons (45g) Butter, cold 1/2 teaspoon Cinnamon (optional)
Directions: 1. Make the muffins: Preheat the oven to 375F (190C). Grease 12 muffin cups or line with paper liners. 2. In a large bowl mix flour, baking powder, baking soda, salt. 3. In a separate bowl whisk egg and sugar until light and fluffy. Add milk, oil, vanilla extract and lemon zest. Whisk until combined. 4. Pour the wet mixture into the dry mixture and mix until combined. Add blueberries and mix just until combined. 5. Scoop the batter into muffin cups until 3/4 full. 6. Make the crumble (optional): Combine the ingredients for the crumble topping together in a small bowl and crumble together using your fingertips. 7. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. 8. Allow to cool before serving.
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
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The best blueberry muffins on the internet.
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Blueberry Cupcakes
These Blueberry Cupcakes are loaded with blueberries, filled with Blueberry Curd, topped with a delicious Blueberry Swiss Meringue Buttercream. Indulge in a burst of sweet and tangy bliss with these irresistible Blueberry Cupcakes.
Ingredients: Blueberry Cupcakes 1 1/2 cups all-purpose flour (191 g) 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp fine sea salt 1/4 cup unsalted butter at room temperature (56 g) 1/4 cup vegetable oil (60 ml) 1 cup granulated sugar (200 g) 3 large eggs at room temperature 1 tsp vanilla extract 1/2 cup milk at room temperature (120 ml) 1/2 cup blueberries (95 grams) 1/2 tsp all-purpose flour