Best Blueberry Muffins Recipe (VIDEO)

This is the best part of the muffins! It’s so easy and so delicious. Just combine cold cubed butter with flour, salt, cinnamon, and brown sugar. That’s it! Now sprinkle the streusel topping on top of each unbaked muffins and pop it in the oven for 35 minutes at 350 degrees Fahrenheit.

How long do homemade muffins stay fresh
Enjoying blueberry muffins fresh is the best possible way! However, they will still taste great for 2 days at room temperature. They will also last about 1 week if properly stored in a refrigerator.


Ingredients
For the Muffins
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
3/4 cup heavy cream
4 tbsp unsalted melted butter
1 1/2 cup blueberries
For the streusel topping
1 tbsp unsalted butter cold
2.5-3.0 tbsp all-purpose flour
3 tbsp brown sugar
Pinch salt
1 tsp cinnamon

Instructions
Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
Now add the blueberries to the blueberry muffin batter.
Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon and 3 tbsp brown sugar in a small bowl.
Mash it all together using a fork until all the ingredients are well combined and they have a crumbly dry texture to them.
Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.

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