Blueberry Lemon Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Blueberry Muffins flavored with fresh lemons just picked from my lemon tree! You can find all the tips to get a bakery-style muffins with a professional high dome shape. Everyone will love it!
►If you like a streusel top follow this recipe:
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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON POUND CAKE:
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►LEMON MERINGUE PIE:
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The BEST Breakfast Blueberry Muffins
You will LOVE these muffins if you love blueberries. I switched out the blueberries for chocolate chips and pecans. I also left out off the topping. They ended up being my favorite . Its the perfect base recipe. Give it a try yalllllll lol ❤️
#Blueberries #Muffin #Breakfast
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Ingredients
Muffins:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
(You will only use about 1/2 of what you make... you will have extra leftover)
Directions
Preheat the oven to 359 degrees F Grease 8 muffin cups or line with muffin liners.
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, 2/3 of way, Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.
Editor's Note:
If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon water to the empty spaces when baking. Muffins tend to burn faster in a pan with empty cups.
Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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Easy Blueberry Muffins with Streusel Topping | Chichabon
Recipe for easy blueberry muffins with streusel topping. Best homemade version I've made of the blueberry muffins at Starbucks.
#Chichabon #BlueberryMuffins #Streusel
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Ingredients (makes 12 muffins):
Streusel
97g All-purpose flour
50g Sugar
1 tsp Lemon zest
4 tbsp Melted butter
Muffin batter
325g All-purpose flour
198g Sugar
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
250mL Milk
2 large Eggs
3 tbsp Melted butter
59mL Oil
1 tsp Vanilla extract
2 cups Fresh blueberries
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Homemade Blueberry Muffins!! How to Make Fruit Muffins from Scratch
Learn how to make moist and tender blueberry muffins at home! Loaded up with fresh blueberries, topped with coarse sugar and baked until golden brown, these are the perfect breakfast or morning snack! You can also use raspberries, strawberries, blackberries, make them triple berry, etc. Any berry will work for this recipe.
What you'll need:
1 3/4 cups all-purpose (plain) flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
3 ounces (6TBSP) vegetable oil
1 large egg, beaten
1/2 cup milk
1 1/2 tsp white vinegar
1 tsp vanilla extract
1 cup fresh blueberries (or frozen, thawed first)
coarse sugar for topping
In a small bowl, combine milk and vinegar and set aside. (Alternatively, use 1/2 cup commercial buttermilk.)
In a large bowl combine flour, sugar, salt and baking powder. Mix well and add in blueberries and toss to coat. Add in milk and vinegar mixture, oil, egg and vanilla and mix just until incorporated. DO NOT OVER MIX! Mix only until no more dry ingredients remain. Let rest for 15 minutes.
Prepare your muffin tin by greasing the tops (or entire cups if not using cupcake liners). Evenly divide batter into 8 muffin spots. Top with coarse sugar and bake in a preheated 450*F oven for 10 minutes, reduce heat to 350*F and bake an additional 10-12 minutes. Let cool slightly and then serve! Store in an airtight container. Makes 8 medium muffins.
*For jumbo muffins, bake at 450*F for 12 minutes, reduce heat to 350* and bake an additional 12-14 minutes. Makes 6 jumbo muffins.
**For mini muffins, bake at 450*F for 5 minutes, reduce heat and bake an additional 4-6 minutes. Makes 20-24 mini muffins.
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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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