BEST Blueberry Muffins Recipe
Why make a run to the bakery when you can make delicious homemade Blueberry Muffins in the comfort of your own home? With a tender and sweet crumb and juicy bursts of berries, these muffins are a simply irresistible treat!
RECIPE:
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These better than bakery BLUEBERRY MUFFINS are literally the BEST. Easy, moist recipe
RECIPE:
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These better than bakery blueberry muffins are literally the best you're going to ever have! They're packed with blueberry flavour, have a crunchy streusel (crumble) topping, and you also have the option (which I highly recommend) of adding dollops of cream cheese throughout the muffins - YUM! Honestly, if I ever open a bakery, these will be on the menu!
INGREDIENTS:
Streusel (Crumble) Topping
- ½ cup (100 g) white granulated sugar
- ½ cup (65 g) all purpose flour
- ½ tsp ground cinnamon
- 4 tbsp (56 g) melted butter - unsalted
Blueberry Muffin Batter
- 1½ cups (190 g) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) melted butter - unsalted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ½ cup (120 g) milk - room temperature
- 2 tsp vanilla essence/extract
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 cup (150 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries)
- 1 cup (125 g) cream cheese - OPTIONAL, room temp
Bake at 170 °C (340°F) with the fan on for 28 minutes. If you don't have a fan function, then increase the temperature to 190 °C (375°F). If using fresh blueberries, then check at the 25 minute mark and bake longer if needed.
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Perfect Blueberry Muffins | Smitten Kitchen with Deb Perelman
FULL RECIPE:
My favorite blueberry muffins are tall, almost equal parts berry and muffin, and have the crunchiest bronzed lid on top, perfect for lifting off in a satisfying shell and swiping with salted butter. They're also one-bowl -- you could be eating them in no time.
#debperelman #smittenkitchen #blueberrymuffins
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Easy Blueberry Muffins Recipe
This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. Topped with a crumbly streusel topping that is made from scratch.
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???????????????????? INGREDIENTS ????????????????????????
-----Muffin batter-----
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup of granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
3/4 cup heavy cream
4 tbsp unsalted melted butter
1 1/2 cup blueberry + 1 tbsp flour
-----Streusel topping-----
1 tbsp unsalted butter, cold
2 tbsp flour
3 tbsp brown sugar
Pinch of salt
1 tsp cinnamon
???? FULL RECIPE HERE:
???????????????? MORE DESSERTS JUST FOR YOU ????????????????
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➖Blueberry Crepes-
➖Blueberry Ricotta Pancakes-
➖Blueberry Smoothie Bowl-
➖Blueberry Oatmeal Bars-
➖Almond Flour Pancakes-
➖Liege Waffles-
????????????????????INSTRUCTIONS ????????????????????????
1. Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
2. Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
3. Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
4. Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
5. Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
6. Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
7. Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
8. Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
9. Now add the blueberries to the blueberry muffin batter.
10. Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
11. Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon and 3 tbsp brown sugar in a small bowl.
12. Mash it all together using a fork until all the ingredients are well combined and they have a crumbly dry texture to them.
13. Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
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⏱ Time Stamps ⏱
0:00 Intro
0:17 Dry Ingredients
0:34 Dust the Blueberries
0:48 Whisk Eggs and Sugar
1:12 Vanilla Extract, Lemon, Heavy Cream
1:29 Add Dry Ingredients and Butter
2:09 Add Blueberries
2:17 Place in Tins, Make Streusel, and Bake
3:03 Conclusion
HOW TO MAKE MOIST & FLUFFY BLUEBERRY MUFFINS/EASY RECIPE
#moistandfluffyblueberrymuffins
#blueberrymuffins
#thebestblueberrymuffinsrecipe
BLUEBERRY MUFFINS INGREDIENTS
INGREDIENTS:
2 & 1/2 CUP PLAIN FLOUR/APF
3 TSP BAKING POWDER
1/2 TSP IODISED SALT
1 & 1/8 CUP GRANULATED SUGAR
2 LARGE EGGS
1 CUP FRESH MILK WITH 1 TBS LEMON OR CALAMANSI JUICE (LEAVE IT FOR 10 MINUTES ASIDE BEFORE USING)
120ML SUNFLOWER OIL
1 TSP VANILLA EXTRACT
350G -380G BLUBERRIES
1/4 CUP LIGHT BROWN SUGAR/DEMERARA SUGAR
BLUEBERRY MUFFINS | Super Easy Moist & Fluffy Recipe | Beginner Friendly
BLUEBERRY MUFFINS
✔️Ingredients
2 large eggs
1 cup [240 ml] fresh milk
1/2 cup [120 ml] vegetable oil
1 tsp [5 ml] vanilla extract
1/2 cup [100 grams] granulated sugar
1/2 cup [100 grams] light or dark brown sugar
2 & 1/2 cups [320 grams] all purpose flour
1 tbsp baking powder (double acting)
1/2 tsp salt
350 grams canned or fresh blueberries (may adjust amount as desired)
⁉️READ ME
•Muffins are very easy to make when it comes to ingredients and mixing process. But some important factors must be considered when baking muffins to prevent fail such as follows;
-Do not overmix the batter.
-Make sure to use fresh leavener or baking agent (powder/soda).
-Do not open the oven door while baking until the muffin is nearly done.Opening the oven door too early could deflate the muffin.
-Do not overload muffins with heavy add-ons(ex..blueberries, raisins, choco chips or any fruits). Such dense muffin are less likely to dome or rise.
-Batter consistency may affect if adding/using canned fruits with light or thick syrup. Juice from the fruits can add moist to the muffin thus adds hydration ti the batter.
-Type of sugar may also affect the muffin’s texture. If the recipe calls for brown sugar which is naturally moist so it consequently makes the muffin softer & moister.Thus, using pure white sugar may result to a different texture.
-Check temperature accuracy. Temp. can be set up to 220C for the first 5 to 7 mins. of baking the muffins to get a good rise then reduce the temp. for the remaining baking time.
-Baking time may also depend on the size of muffin.
-For some may want a puffed muffin top, that may require an addition of flour.
⚖️YIELD: 8 pcs. large muffin size (130-140 grams each)
Muffin Liner Size: Base - 2”, Top - 3”, Depth - 2.5 “
????Preheat Oven @ 220C the reduce to 180C & bake for 20-30 mins. or insert toothpick on muffin to test until it comes out clean.
*Baking time may depend on oven specification.
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