How To make Sweetish Hill's Blueberry Muffins
2 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 1/2 cups sugar
1/2 cup powdered milk
1 teaspoon salt
4 teaspoons baking powder
1 cup canola oil
1 egg
1 1/2 cups water
2 to 3 cups blueberries
Preheat oven to 400. Line 2 12-cup muffins tins with paper or carefully butter and flour the cups. Mix the dry ingredients in one bowl and the wet ingredients in another. Reserve the blueberries. Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a wooden or nylon spoon just until combined. Do not over mix. Carefully fold in the blueberries. Using an ice cream scoop, fill the cups almost to the top. Bake in the middle of the oven for 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean. Turn the muffins out of the tin onto a wire rack and let cool. Makes about 24 muffins.
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Dan vs The Kitchen - Blueberry Muffins
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The BEST Blueberry Muffin Recipe/Jordan Marsh Blueberry Muffins
If you want to learn how to make the best, super moist, most delicious, nostalgic blueberry muffins that have ever been created....you've come to the right place.
This is the recipe and the how-to, to make the original Jordan Marsh blueberry muffin.
Special Thanks to Jordan Marsh/Jordan Furniture/Enchanted Village
Ingredients:
1/2 Cup Butter (Room Temperature)
2 Cups Flour (Sifted or Unsifted)
1 Cup Sugar
2 Large Eggs
1/2 Cup Milk
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 1/2 Cups Blueberries (Fresh Preferred)
1 1/2 Teaspoons Vanilla Extract
2 Tablespoons of sugar to dust the muffin tops
Instructions:
Preheat oven to 375 degrees F
In a large mixing bowl, cream together butter and sugar until fluffy.
Add Eggs, one at a time, beating after each one.
In a separate bowl, combine all dry ingredients thoroughly.
Gradually add the dry ingredients to the creamed butter and sugar, then add in milk and vanilla.
Add in blueberries and mix in by hand.
Grease muffin baking pan and fill the muffin cups.
Sprinkle Sugar on top of unbaked muffins.
Bake at 375 degrees for 25 - 30 minutes.
Cool in the pan.
Use a knife to go around the muffins and pop them out of the muffin cups.
Eat warm with butter, of cool on a wire rack.
Pour yourself a cup of coffee or milk and Enjoy!
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Blueberry muffins are a light and fluffy, all natural, sweet anytime food. Easy make ahead and take breakfast, perfect snack with coffee or dessert after dinner. Anyone can learn how to make homemade blueberry muffins with this complete recipe and tutorial.
This is my granny's recipe ----
One of my favorite memories as a kid, was picking blueberries with my mom, granny, several of my aunts and a bunch of us kids. We ate as many while we were picking as we brought back home. We used them to make blueberry muffins, pies and jams.
There were so many of us that we only got one muffin each, so I ate mine slowly and savored it. It usually took me 30 minutes to eat a muffin.
Now that I'm not a kid anymore and I can have all of the muffins I want, I popped 3 of them in my mouth as soon as they came out of the oven before they had time to cool.
Make sure you hide a few for yourself before you yell fresh blueberry muffins because the hollers and hills will empty out.
Muffin Ingredients:
1/2 cup - Real butter
1 cup - Sugar
2 - Eggs
1 teaspoon - Real vanilla extract
1 tablespoons - Baking powder
1/4 teaspoon - Salt
2 cups - All purpose flour
1/2 cup - Milk
2 cups - Real blueberries
Crumb Topping Ingredients:
1/4 cup - Flour
1/4 cup - Sugar (or brown sugar)
1 1/2 teaspoons - Real butter
Glaze Ingredients:
1 cup Powdered Sugar
1/2 teaspoons Vanilla
Water, milk or juice
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I had a special order for some of my super jumbo blueberry muffins and decided to record it!