Blueberry Muffins

These blueberry muffins have a young crumb and are full of blueberries in each chew. Topped with a sprinkle of sugar, they’re inconceivable to withstand.

Components For Blueberry Muffins

• Blueberries: Use contemporary or frozen blueberries on this recipe. There is no such thing as a must thaw frozen blueberries, though they could colour the batter barely.
• Butter: Use unsalted butter and add your individual salt for the proper taste.
• Flour: I take advantage of all-purpose flour on this recipe, different sorts of flour haven’t been examined on this recipe.
• Baking powder: Baking powder helps the muffins rise and turn into fluffy.
• Sugar: Sugar sweetens the muffins, nevertheless it additionally creates a young crumb.
• Eggs: Make sure the eggs are at room temperature to assist them incorporate higher. Place them in heat water for a couple of minutes to shortly deliver them to room temperature.

Variations

• Add chopped walnuts, almonds, or pecans for a little bit further crunch.
• Skip the extract and add a teaspoon of lemon zest or orange zest.

The right way to Make Blueberry Muffins

1. Mix dry components in a bowl (recipe under).
2. Cream butter & sugar and add remaining moist components. Fold within the blueberries.
3. Divide the batter evenly into the lined muffin tin. Bake.

Professional Tip: Toss contemporary blueberries with a little bit of flour to maintain them from sinking to the underside of the muffins.

Storage & Freezing

Cooled blueberry muffins will be stored at room temperature for as much as 2 days or within the fridge for as much as 5 days in an hermetic container or zippered bag.

Cool utterly earlier than freezing and retailer them in a freezer bag or hermetic container for as much as 4 months.

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Blueberry Muffins

This simple blueberry muffin recipe is filled with juicy blueberries.

Prep Time 15 minutes minutes

Cook dinner Time 22 minutes minutes

Whole Time 37 minutes minutes

Cook dinner ModeStop your display screen from going darkish

• Preheat the oven to 400°F.

• In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to mix.

• In a big bowl, cream the butter and 1 cup sugar with a hand mixer till fluffy. Beat within the eggs separately. Stir in milk, vanilla and almond extract.

• Add the flour combination to the butter combination, folding with a spatula till simply moistened. Don’t overmix.

• Toss the blueberries with the remaining 1 tablespoon of flour. Shake off any extra and gently fold them into the muffin batter.

• Line the muffin cups with paper liners and divide the batter over the wells. Sprinkle remaining sugar on prime.

• Place the muffins within the oven and instantly scale back the temperature to 375°F. Bake for 18-23 minutes or till a toothpick comes out clear.

• Cool within the tin for two minutes after which switch the muffins to a rack. Cool utterly.

To take care of freshness, retailer cooled blueberry muffins in an hermetic container or zippered bag. Preserve them at room temperature for as much as 2 days or refrigerate them for roughly 5 days.

Energy: 239 | Carbohydrates: 37g | Protein: 4g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 48mg | Sodium: 114mg | Potassium: 138mg | Fiber: 1g | Sugar: 20g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

Diet data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Breakfast, Muffins, Snack

Delicacies American

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