How To make Berry Muffins
2 c Biscuit mix
1 c Unflavored yogurt
Non-nutritive sweetener to -equal 1/4 cup + 2 T sugar 1 Egg
1 c Berries;blue, black, etc
2 ts Grated lemon peel
Preheat oven to 425 degrees F. Grease a 12 muffin (2 1/2") tin. Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add egg; beat with fork until well combined. Fold berries gently into batter with rubber spatula; place about 1/4 cup batter into each muffin cup. Combine lemon peel and remaining sweetener and mix well. Sprinkle over batter; bake until golden brown (20 to 25 minutes). Serve hot. Yields 12 muffins. PER SERVING: 1 muffin = 1 Bread, 1/2 Fat Calories: 104
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Professional Baker Teaches You How To Make BLUEBERRY MUFFINS LIVE!
Anna Olson is going to teach you how to make her amazing Blueberry Muffins recipe LIVE on this week's edition of Oh Yum 101!
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THE BEST Homemade Fresh Blueberry Muffins Recipe
These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day.
Blueberry muffins are essentially small light muffins that are baked with blueberries. Muffins have been around since the 18th century in England. They were easy to make and quickly became popularized. In no time, other ingredients like fruit and nuts were added to them to expand their makeup. They are incredibly easy to make and served in bakeshops and breakfast cafes and restaurants all across the world.
Ingredients for this Recipe:
For the Blueberry Muffins:
• 1 teaspoon salt
• 5 cups all-purpose flour + 3 tablespoons
• 1 ½ tablespoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup milk
• 1/4 cup oil
• 1 cup softened unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 4 cups blueberries
For the Crumb Topping:
• 1/2 cup softened unsalted butter
• ¾ cup all-purpose flour
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon (optional)
Makes 12 jumbo muffins
Prep Time: 15 minutes
Bake Time: 35 minutes
Procedures:
1. Preheat the oven to 375°.
2. Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
3. For the muffins, Mix the salt, baking powder, baking soda, and 5 cups flour together until completely mixed together. Set aside.
4. Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
5. In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
6. Add in 1 egg at a time until completely mixed in and then add in the vanilla.
7. Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
8. In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
9. Evenly distribute the batter between 12 jumbo muffin cups.
10. Sprinkle on the crumb topping evenly to cover the tops of each muffin.
11. Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
12. Cool on a rack until room temperature before serving.
Chef Notes:
Make-Ahead: You can make these muffins up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.
If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.
You can substitute the stand mixer with an electric hand mixer.
Triple Berry Muffins | Quick & Easy Make-Ahead Breakfast Recipe
Triple Berry Muffins:
These delicious Triple Berry Muffins are soft, moist, and bursting with blueberry, raspberry, and strawberry goodness. They are a perfect make-ahead breakfast recipe and make a great on-the-go snack.
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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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Do You Like The Blue Streaks?
Unless the blueberries are completely frozen solid and have not ever slightly thawed and refrozen, they have a tendency to dye the batter blue. If you want, you can get around this by giving your berries a quick rinse before adding them in. Otherwise, you can get the blue streaks by using slightly thawed blueberries.
blueberry muffins:
2 1/4 c (315g) AP flour
3/4 c (150g) sugar
1/4 c (53g) brown sugar
2.5 tsp (12g) baking powder
2 tsp salt
2 eggs
1/3 c (66g) vegetable oil
4 oz (57g) butter, melted
3/4 c (170g) whole milk
1 tsp vanilla extract
1 1/4 c (205g) fresh or frozen blueberries
mix dry ingredients together. mix wet ingredients together. combine wet and dry. mix just until combined and gently fold in blueberries
makes 6 large muffins or 12 standard size muffins. bake at 375F for 15-20 min for standard muffins
HOW TO MAKE MOIST & FLUFFY BLUEBERRY MUFFINS/EASY RECIPE
#moistandfluffyblueberrymuffins
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BLUEBERRY MUFFINS INGREDIENTS
INGREDIENTS:
2 & 1/2 CUP PLAIN FLOUR/APF
3 TSP BAKING POWDER
1/2 TSP IODISED SALT
1 & 1/8 CUP GRANULATED SUGAR
2 LARGE EGGS
1 CUP FRESH MILK WITH 1 TBS LEMON OR CALAMANSI JUICE (LEAVE IT FOR 10 MINUTES ASIDE BEFORE USING)
120ML SUNFLOWER OIL
1 TSP VANILLA EXTRACT
350G -380G BLUBERRIES
1/4 CUP LIGHT BROWN SUGAR/DEMERARA SUGAR