How To make %Blueberry Cupcakes/ Muffins
1/2 C Butter
2 Eggs
2 C Flour
1/2 Tsp Salt
1 1/4 C Sugar
1/2 C Milk
2 Tsp Baking powder
1 1/2 C Blueberries
On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternating with milk.
Mash 1/2c blueberries and stir in by hand. Add rest of blueberries, whole. Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes. Remove from pan carefully.
My notes: Stop looking for great blueberry muffins, these are delicious! They are in Nick Malgieri's How to Bake listed as Jordan Marsh Blueberry Muffins.
Shared by Sherilyn Schamber
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How To make %Blueberry Cupcakes/ Muffins's Videos
Blueberry Muffins with only 8 ingredients
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⭐️ 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
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!!!!!
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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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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????????????????????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
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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Healthy Dessert or Snack Idea: Blueberry Muffins???? #healthydessert #glutenfree #healthyrecipes
Healthy Blueberry Muffins???? This recipe is gluten-free, refined sugar-free & dairy-free! These muffins are so moist and super delicious????
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This recipe makes about 10 muffins
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Ingredients
2 mashed bananas
2 eggs
1/4 cup peanut butter (60 ml)
1/3 cup gluten-free oat/almond flour (80 ml)
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup blueberries fresh/frozen (240 ml) (I used wild blueberries)
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1. Mix the wet ingredients together
2. Add the dry ingredients and stir until combined
3. Fold in the blueberries
4. Spoon to muffin pan lined with muffin liners
5. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15-20 minutes
6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool and enjoy! (Store in an air-tight container)
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#healthydessert #glutenfree #blueberrymuffins