Blueberry Muffin Strain-RECIPE

These Homemade Blueberry Muffins are light, fluffy, and packed with blueberries blueberry muffin strain.They’re an all-time favorite, perfect for weekend lunches and breakfasts. Muffins are a great on-the-go breakfast or snack, and these blueberry muffins are delicious and easy to make! First, start by preheating your oven to 350 degrees Fahrenheit. Next, mix the flour, baking powder, baking soda, salt, and sugar in a large bowl. Then add the eggs and buttermilk into the same bow.

Did You Know Blueberries Are Good For You? They are considered a good “superfood” for the brain.

Nutrition

Who doesn’t love freshly baked blueberry muffins? Cut into a tender muffin with juicy blueberry pockets—heaven. There are three things I find hard to resist – my dad’s tapioca pudding, dark chocolate, and freshly baked blueberry muffins.healthy banana blueberry oatmeal muffins

 

Easy blueberry muffin

Fixing a muffin isn’t as easy as one might think. Too dry, too dense, too sweet—these are all problems you may encounter when baking the perfect muffin blueberry muffin strain.

This easy blueberry muffin recipe, however, makes them just perfect—fluffy and full of blueberries—and even better the next day! It takes only 15 minutes to prepare the batter, then it is time to bake.

 

Secret Ingredient:

Sour cream – the acidic ingredient – makes these muffins extra tender and moist and even more delicious as they go. It adds a light touch to the muffins, which balances the sweet berries nicely.

No Sour Cream? Try swapping in yogurt instead.

No more sinking blueberries!

Have you ever made muffins and dipped all your blueberries in jammy mass? Here’s a tip: You can prevent them from sinking by dusting them with a little flour before dipping them in the batter.

Storing and Freezing Muffins

These muffins will keep well in an airtight container on the counter for several days, depending on how hot and humid your place is. If they start to get a little runny, try slicing them in half, toasting them, and spreading them with butter.

Muffins also freeze well. Pack them in freezer bags, press out as much air as possible, and freeze for up to one month. (You can freeze longer, but risk more freezer burn.) Thaw on the counter before enjoying.

blueberry muffin strain Recipe

In a large bowl, mix flour, sugar, baking powder, and salt. Then add milk and eggs, stirring until just combined. Pour batter into a greased muffin pan. Top each muffin with one or two blueberries.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: Makes one dozen muffins

If you’re using frozen berries, you can use them frozen, just break them up so they don’t stick together and toss them in the flour to coat. Your cooking time may need to be increased by a few minutes.

 Feel free to thin it out with a little water if you feel it is too thick. You can also replace sour cream with plain yogurt; If you do, you probably don’t need both tablespoons of extra milk.

material

2 1/2 cups flour, plus 1 Tbsp of blueberry powder

1 teaspoon baking powder good bake

1/2 tsp baking soda

1/2 tsp salt

8 tablespoons butter (1 stick), melted

1 cup sugar

2 large eggs

1 1/2 cups plain sour cream

2 tbsp milk

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 1/2 cups blueberries, fresh or frozen

Special equipment:

Standard 12-Cup Muffin Tin

Method

blueberry muffin strain

1. Preheat oven to 350 degrees. 2. In a large bowl, cream butter and sugar until light and fluffy. 3. Add eggs one at a time, beating well after each addition. 4. Add milk, vanilla extract, lemon juice, and zest. or if you don’t have muffin liners, grease the inside of the muffin pan with vegetable oil or butter.

Dust the berries with flour. Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and toss gently to coat. The flour will help prevent the blueberries from sinking into the muffins.

Mix 3 dry ingredients. In a mixing bowl, whisk together the dry ingredients – flour, baking soda, baking powder, and salt.

4 Mix wet ingredients separately: In a large mixing bowl, place sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (wet ingredients). Whisk together until smooth.

5 Make the batter: Add dry ingredients 1/3 at a time to the butter/sugar/egg mixture and mix well. Don’t mix too much!

Gently fold the blueberries into the mixture.

Roll out 6 muffins. Divide the batter evenly among the cups. To use all the batter in 12 muffins, you have to fill them pretty high, which is fine. They won’t jump. If you still have more dough, start filling another tin.

Bake the muffins. Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 25 minutes. If the muffins are browning too much, cover them with foil. Test the centers of the muffins with a bamboo skewer to see if they’re ready.

8 Allow to cool and serve. Let muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. cool for another 15 min before eating.