Lemon Blueberry Muffins Youtu
Start your day off right with light, fluffy lemon blueberry muffins that are easy to make.
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These fast and easy lemon blueberry muffins are packed with blueberries and lemon flavor! They are simply perfect for breakfast on the go, a lunchbox treat, or even breakfast in bed.
RECIPE WITH PRINTABLE INSTRUCTIONS ON MY WEBSITE ►
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???? INGREDIENTS NEEDED FOR THIS RECIPE
For The Topping
⅔ cup (86 g) all-purpose flour
⅓ cup (70 g) light brown sugar, packed
1 tablespoon lemon zest, from 1 large lemon
¼ cup (57 g) unsalted butter, melted
For The Muffins
½ cup (114 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
¾ cup (150 g) plain Greek yogurt, room temperature
1 tablespoon lemon juice, from 1 large lemon
1 tablespoon lemon zest, from 1 large lemon
2 teaspoons vanilla extract
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (148 g) fresh blueberries
???? TOOLS USED IN THIS VIDEO
Mixer:
Scoop:
Muffin Pan:
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BEST Blueberry Lemon Muffins Recipe ???? ASMR::MOIST & Easy Lemon Blueberry Muffins with Lemony Glaze
How to Make Blueberry Lemon Muffins? Easy Lemon Blueberry Muffins Recipe
Mixing Bowl (Porcelain):
Muffin Tray:
Notes, please read before making:
- Yes, you can substitute yogurt for sour cream.
- Frozen blueberries can be used, just add them directly- no need to thaw!
- You can skip the glaze if you want. These taste good as is.
- Don't substitute egg in this recipe, instead use this eggless one & just add lemon zest (1/2 tsp) & lemon juice (1/2 tbsp):
Ingredients:
Muffins:
- 1 egg
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 tbsp oil
- 2 tbsp melted butter
- 1/2 tsp vanilla
- pinch of salt
- 1 cup flour
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup or 150g fresh blueberries
Bake at 400F/204C for 20-25 min! ???? (took me 21 minutes exactly)
Lemon glaze:
- 6 tbsp powdered sugar
- 1/2 tbsp lemon juice
- 1/2 tbsp cream or milk
**** All the supplies I used:
Mixing Bowl (Porcelain):
Muffin Tray:
Pink Spatula:
Spatula:
Ceramic Plates:
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Sieve:
Measuring Cups:
Measuring Spoons:
Ice Cream Scooper:
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Silicone Whisk:
Parchment Paper Sheets:
Kosher Salt:
Mini Baking Tray:
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The best blueberry muffins on the internet.
Recipe:
How to Make LOADED Blueberry Streusel Muffins
Anna cooks up a soft, chewy blueberry muffins. This recipe makes 12 regular-sized muffins or 8 jumbo muffins. Click SHOW MORE for recipe instructions and cooking guide.
Streusel Topping Ingredients:
⅓ cup (50 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
¼ tsp (0.75 g) baking powder
¼ tsp (0.75 g) ground cinnamon
3 Tbsp (45 g) cool unsalted butter, cut into pieces
Muffins Ingredients:
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 tsp (5 mL) finely grated lemon zest
2 large eggs, at room temperature
2 ½ cups (375 g) all-purpose flour
2 tsp (6 g) baking powder
¼ tsp (1.5 g) salt
¼ tsp (0.75 g) ground nutmeg
½ cup (125 mL) 1% or 2% milk
2 cups (250 g) fresh blueberries
DIRECTIONS
Streusel Topping
1. Preheat the oven to 375 ºF (190 ºC) and line a muffin tin with paper liners.
2. For the streusel topping, stir the flour, brown sugar, baking powder and cinnamon together in a small bowl. Work in the butter with your fingertips until the mixture is roughly crumbled and no large pieces of butter are visible. Set aside.
Muffins
1. In a large mixing bowl, beat the butter, sugar and lemon zest together, until well combined. Add the eggs one at a time, mixing well after each addition.
2. In a separate bowl, sift the flour, baking powder, salt and nutmeg. Add half of this to the butter mixture and stir until blended. Add the milk, stir well and then stir in the remaining flour until smooth. Gently stir in the blueberries.
3. Scoop the batter into the prepared muffin tin (they will fill right to the top of the muffin cups) and sprinkle the streusel mixture overtop. Bake the muffins for about 35 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the tin for 15 minutes, then turn out onto a cooling rack to cool completely.
Cooking tips:
The muffins will keep in an airtight container for up to 3 days.
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These better than bakery BLUEBERRY MUFFINS are literally the BEST. Easy, moist recipe
RECIPE:
SHOP:
These better than bakery blueberry muffins are literally the best you're going to ever have! They're packed with blueberry flavour, have a crunchy streusel (crumble) topping, and you also have the option (which I highly recommend) of adding dollops of cream cheese throughout the muffins - YUM! Honestly, if I ever open a bakery, these will be on the menu!
INGREDIENTS:
Streusel (Crumble) Topping
- ½ cup (100 g) white granulated sugar
- ½ cup (65 g) all purpose flour
- ½ tsp ground cinnamon
- 4 tbsp (56 g) melted butter - unsalted
Blueberry Muffin Batter
- 1½ cups (190 g) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) melted butter - unsalted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ½ cup (120 g) milk - room temperature
- 2 tsp vanilla essence/extract
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 cup (150 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries)
- 1 cup (125 g) cream cheese - OPTIONAL, room temp
Bake at 170 °C (340°F) with the fan on for 28 minutes. If you don't have a fan function, then increase the temperature to 190 °C (375°F). If using fresh blueberries, then check at the 25 minute mark and bake longer if needed.
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Jumbo Lemon Blueberry Muffins Recipe Just Like Costco's
Love Costco's lemon blueberry muffins, but hate the long lines? I'll show you how to make my homemade muffins recipe that tastes just as good (if not better!). My muffins are moist, fluffy, and bursting with juicy blueberries and tangy lemon flavor. Plus, baking them at home means you get to enjoy them fresh out of the oven. And there’s no standing in line!
Chapters:
0:00 On this episode of Bigger Bolder Baking...
0:15 Dry ingredients
0:32 Wet ingredients
1:47 What is a Costco?!
2:31 Finishing the batter
3:15 Adding batter to JUMBO muffin pan
4:34 Baking instructions
4:44 Gemma's Costco fan encounter
5:19 The muffins are done! Let's taste
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6 Well Muffin Tin:
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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