How To make Moist Blueberry Muffins
2 egg whites
3/4 c sugar
1/2 c applesauce
1/2 c skim milk
1 Tbsp maple syrup
1 tsp vanilla
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups blueberries
fresh or frozen
(wild Maine ) :
(I use about 1 1/2 cups)
Set the oven to 375 degrees. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use (I just use a nonstick muffin pan).
In the bowl of an electric mixer, beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup and vanilla.
Add the flour, baking powder and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed.
Remove the muffins from the oven and set on a metal cooling rack for 10 - 20 minutes. Using a knife, cut around each muffing and gently ease them out of the pan, making sure they don't fall aparat (these need to be cool to remove from the pan). (I use a small plastic knife since my pan is nonstick, they are easy to take out when lukewarm). Set on the cooling rack.
Makes 12 muffins.
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Quick & Easy BLUEBERRY MUFFINS With Crunchy Streusel Topping! | Cupcake Jemma
Blueberry Muffins...sounds too easy right? Well, what's wrong with that? Sometimes easy is exactly what you need and over complicating your bakes is the last thing you want! So I give you The Blueberry Muffin with Crunchy Streusel Topping. These are the perfect quick, simple and delicious treat for when you just need to get your bake on!
As usual, don't forget to tag me on Instagram using #CupcakeJemma when you bake them!
Ingredients -
For the Streusel Topping...
45g plain flour
2 tbsp demerara sugar
2 tbsp melted butter
1/4 tsp cinnamon
pinch of salt
For the Muffins...
2 lg eggs
320g buttermilk
70g oil
70g melted butter
270g plain flour
135g caster sugar
65g soft brown sugar
1.5 tsp baking powder
zest of half a lemon
150g frozen blueberries
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THE BEST Homemade Fresh Blueberry Muffins Recipe
These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day.
Blueberry muffins are essentially small light muffins that are baked with blueberries. Muffins have been around since the 18th century in England. They were easy to make and quickly became popularized. In no time, other ingredients like fruit and nuts were added to them to expand their makeup. They are incredibly easy to make and served in bakeshops and breakfast cafes and restaurants all across the world.
Ingredients for this Recipe:
For the Blueberry Muffins:
• 1 teaspoon salt
• 5 cups all-purpose flour + 3 tablespoons
• 1 ½ tablespoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup milk
• 1/4 cup oil
• 1 cup softened unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 4 cups blueberries
For the Crumb Topping:
• 1/2 cup softened unsalted butter
• ¾ cup all-purpose flour
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon (optional)
Makes 12 jumbo muffins
Prep Time: 15 minutes
Bake Time: 35 minutes
Procedures:
1. Preheat the oven to 375°.
2. Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
3. For the muffins, Mix the salt, baking powder, baking soda, and 5 cups flour together until completely mixed together. Set aside.
4. Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
5. In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
6. Add in 1 egg at a time until completely mixed in and then add in the vanilla.
7. Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
8. In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
9. Evenly distribute the batter between 12 jumbo muffin cups.
10. Sprinkle on the crumb topping evenly to cover the tops of each muffin.
11. Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
12. Cool on a rack until room temperature before serving.
Chef Notes:
Make-Ahead: You can make these muffins up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.
If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.
You can substitute the stand mixer with an electric hand mixer.
How to make delicious and moist blueberry muffins / easy recipe
#How_to_make_a_muffin # muffin_recipe #Make_cupcakes
How To Make Delicious Blueberry Muffins
Let's make a delicious blueberry muffin.
Ingredients (for 10 muffins)
150 g of dried blueberries, 1 cup of water,
Rum 1/2 TBSP (optional)
Blueberries can be frozen or raw blueberries
200 g butter (room temperature 30 minutes)
160g sugar
A little vanilla extract, 3 eggs
Cake flour 300g
Baking Powder6g, Baking Soda2g,
40 g of milk
Blueberry 150g + Wheat Flour 10g
Use butter, eggs and milk at room temperature (30 minutes)
Do not add water and rum when using frozen or fresh blueberries.
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Blueberry Muffins with only 8 ingredients
Get the Recipe:
⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Blueberry Muffins Recipe
Learn how to make the best blueberry muffins. These muffins are moist, easy to make and very delicious.
►Full written recipe:
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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
Yep, I'm that person who instantly thinks of Blueberry Muffins when blueberries are abundant and cheap!
These are the blueberry muffins of your dreams. Muffins are notorious for being dry, hard and crumbly, but these are the polar opposite. They're SOFT AND MOIST on the inside with a TENDER CRUMB and a SWEET GOLDEN DOME, and of course it goes without saying that they're BURSTING WITH BLUEBERRIES!!!!!