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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Cake Tins (8x3-inch) -
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Easy Blueberry Muffins Recipe With Lemon Glaze
These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Blueberry Muffins:
►2 eggs (large), room temperature
►1 cup granulated sugar
►1 cup sour cream
►1/2 cup extra LIGHT olive oil (not extra virgin)
►1 tsp vanilla extract
►1/4 tsp sea salt
►2 cups all-purpose flour *measured correctly
►2 tsp baking powder
►2 tsp lemon zest (from 1 large lemon)
►2 Tbsp lemon juice (from 1 large lemon)
►1 1/2 cups (8 oz by weight) fresh blueberries, rinsed and dried
???? Ingredients for the Lemon Glaze:
►1 cup powdered sugar
►1 1/2 to 2 Tbsp fresh lemon juice
►1/2 tsp lemon zest
???? PRINT THIS RECIPE:
YOU MUST ALSO TRY THIS BLUEBERRY CAKE:
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Easy Blueberry Muffins - Our best muffin recipe!
You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these easy muffins for years and are always happy that we did.
→ Recipe:
This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins (see our note below about baking time for mini muffins).
#1 Secret for homemade blueberry muffins: Use baking powder and oil in the muffin batter for tender, light, and fluffy muffins. Baking powder makes muffins light and airy in the middle. A neutral oil like avocado, safflower, or vegetable oil keeps our muffins moist in the middle without weighing them down.
Recipes mentioned in the video:
→ Fluffy Pancakes:
→ Blueberry Pancakes:
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CHAPTERS
00:00 - Fluffy Blueberry Muffins
00:40 - Measuring Flour for Light and Fluffy Muffins
01:13 - Combining the Wet Ingredients
01:50 - Mixing the Batter
02:30 - Baking Instructions for Muffins
03:08 - Bursting Blueberry Muffins
03:48 - Pancake Recipe Variations
#blueberrymuffins #blueberrymuffin #muffinrecipe #muffinsrecipe #blueberry #easyrecipes #easymuffinrecipe
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A home cook’s hub for easy, straightforward recipes & cooking inspiration. ????
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How to Make The Best Blueberry Muffins Ever! | The Stay At Home Chef
The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You'll love this recipe from the world famous original Jordan Marsh department store muffins.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup milk
• 2½ cups fresh blueberries
• 1/4 cup granulated sugar, for topping
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ 00:00:36 - In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3️⃣ 00:00:53 - Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4️⃣ 00:01:17 - Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
5️⃣ 00:01:55 - Add the blueberries to the batter and use a rubber spatula to gently fold them in.
6️⃣ 00:02:32 - Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
7️⃣ 00:02:57 - Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
8️⃣ 00:03:07 - Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
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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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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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