EASY BLUEBERRY MUFFINS RECIPE

This is the exceptional clean blueberry muffin recipe Ever – remarkable clean, easy, and a lot delicious blueberry flavor in the muffin that might not feel dry, and may use frozen blueberries or dehydration!

This smooth-to-stay and moist muffin blueberries are simple and nice and humid, with the appropriate crumb.

EASY BLUEBERRY MUFFINS RECIPE
EASY BLUEBERRY MUFFINS RECIPE

Once you've got attempted this muffin, you'll in no way need a blueberry different muffin recipe anymore – they're so scrumptious and simple, they are immediately family favourites!
This recipe is the first-class for Jumbo muffin-they live good and wet and not dry.

As soon as  a way to make a Jumbo blueberry muffin from scratch, you without a doubt want to cause them to all of the time! This blueberry Muffin is exquisite easy-and crazy scrumptious.

You do not have to fear approximately mixing wet substances and dry ingredients in separate bowls – you may throw them immediately from the measuring cup into a muffin dough and blend!

EASY BLUEBERRY MUFFINS RECIPE

INGREDIENTS:

  • ½ cup softened butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 2 cups blueberries, washed, drained and picked over - or 2 cups frozen blueberries, thawed (muffins in photo used frozen blueberries)
  • 3 teaspoons sugar

INSTRUCTIONS:

  1. Preheat the oven to 400.
  2. Mix the butter and 1 1/4 cups sugar until it is light and soft.
  3. Add the eggs, one at a time, beating well after each.
  4. Add vanilla.
  5. Sift in the flour, salt and baking powder, into to the creamed mixture alternately with the milk.
  6. Mash 1/2 cup of the blueberries with a fork, and mix into the batter.
  7. Fold in the remaining whole berries.
  8. Line a 12 cup standard muffin tin with cupcake liners
  9. Fill with batter.
  10. Sprinkle the 3 teaspoons sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
  11. Remove muffins from tin and cool at least 30 minutes.
  12. Store muffins uncovered in a cool dry place for a day.

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