Easy Blueberry Muffins - Our best muffin recipe!
You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these easy muffins for years and are always happy that we did.
→ Recipe:
This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins (see our note below about baking time for mini muffins).
#1 Secret for homemade blueberry muffins: Use baking powder and oil in the muffin batter for tender, light, and fluffy muffins. Baking powder makes muffins light and airy in the middle. A neutral oil like avocado, safflower, or vegetable oil keeps our muffins moist in the middle without weighing them down.
Recipes mentioned in the video:
→ Fluffy Pancakes:
→ Blueberry Pancakes:
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CHAPTERS
00:00 - Fluffy Blueberry Muffins
00:40 - Measuring Flour for Light and Fluffy Muffins
01:13 - Combining the Wet Ingredients
01:50 - Mixing the Batter
02:30 - Baking Instructions for Muffins
03:08 - Bursting Blueberry Muffins
03:48 - Pancake Recipe Variations
#blueberrymuffins #blueberrymuffin #muffinrecipe #muffinsrecipe #blueberry #easyrecipes #easymuffinrecipe
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How to Make Blueberry Muffins | Get Cookin’ | Allrecipes.com
This is the only blueberry muffin recipe you’re gonna need… and you probably have most of the ingredients on hand to make it (besides the blueberries). In this video, Nicole shows you how to make blueberry muffins from scratch for an easy breakfast that’s more affordable (and way more delicious) than anything you can get out of a box. These homemade muffins are crunchy on the outside, thanks to a crumbly streusel topping, yet tender and buttery on the inside. In other words, they really are to die for, as the recipe title proudly states. Plus, stay tuned for the tips and tricks you need to know before baking, including the key to moist muffins and evenly distributed blueberries.
Get the recipe here:
#Recipe #Muffins #Blueberry #BlueberryMuffins #Breakfast #Baking
0:00 Introduction
0:08 How to Make Muffin Batter
0:39 How to Fill Muffin Cups
1:10 How to Make Crumbly Topping
2:01 Final Result
2:20 Taste Test
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How to Make Blueberry Muffins | Get Cookin’ | Allrecipes.com
Easy Blueberry Muffins
These Easy Blueberry Muffins are simply out of this world. Soft and fluffy, bursting with flavor, with a delicious crispy buttery crumb topping, it’s hard not to fall in love with them. This muffin recipe is easy and quick to prepare and they are made with basic ingredients you usually have in house. You must try these homemade blueberry muffins, you won’t regret it.
#bestmuffinrecipe #blueberrymuffins #easyblueberrymuffins
To print the recipe check the full recipe on my blog:
Ingredients
Makes 12 muffins
1 3/4 cups (220g) all-purpose flour
2/3 cup (135g) sugar
1/4 tsp (1g) salt
2 tsp (8g) baking powder
1/2 cup (110ml) vegetable oil
2 eggs
1/2 cup (120g) buttermilk
1 tsp (5g) vanilla extract
Lemon zest from 1 lemon
7 oz (200g) fresh or frozen blueberries
Crumb Topping
3 tbsp (45g) sugar
1/4 cup (30g) all-purpose flour
2 tbsp (30g) butter, melted
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Blueberry Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Muffins. These Blueberry Muffins are moist and flavorful and bursting with sweet blueberries. They are also low in saturated fat which makes them a more healthy way to start the day.
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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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My Favorite Soft and Moist Blueberry Muffins
My soft and fluffy blueberry muffins are packed full of sweet, plump blueberries and have slightly sugared tops. Today’s post is packed full of tips for getting the fluffiest muffins with bakery-style tops!
Recipe:
Ingredients
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/4 cup unsalted butter, melted (60ml)
¼ cup canola oil (60ml) (may substitute vegetable oil)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup sour cream (240g)
1 3/4 cup blueberries (245g) (fresh or frozen will work, if using frozen you do not need to thaw first, and note that they may leave purple streaks through your muffins).
Coarse sugar for sprinkling, optional (may just use regular granulated sugar).
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Instructions
00:00 Introduction
00:19 Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.
00:25 In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.
00:49 In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
01:48 Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).
02:40 Evenly divide muffin batter into prepared tin. Liners will be most of the way full!
03:04 Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
03:44 Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack.
4:06 Enjoy!
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