Remove muffins from the tin after 5-10 minutes.Use a large ice cream scoop to put the muffin batter in the paper liners.Add a tablespoon of batter to the muffin pan before folding in the blueberries to keep the berries from sinking to the bottom of the muffins.They may bleed a little more than fresh blueberries. Frozen blueberries can be used but do not thaw.For optimal flavor, always use the biggest, freshest blueberries you can get your hands on.They peel away perfectly from muffins and cupcakes. I really like the unbleached chlorine-free ones. They really help keep the muffins from sticking to the pan. Line the cupcake/muffin tin with liners.Always preheat your oven and load the filled muffin tin on the middle rack in the center of the oven.Without opening the oven, reduce the oven temperature to 350 degrees and bake for 17-19 minutes or until a toothpick inserted in the center comes out clean, with the exception of a little blueberry juice. Allow the muffins to cool for 5-10 minutes before removing from the pan to cool on a wire rack. Sprinkle each muffin evenly with the crumb topping that you set aside. Now carefully fold in the blueberries and divide the batter evenly in the pan filling the muffin cups up. Add 1 tablespoon of batter to each muffin hole in the prepared pan. Add the dry mixture to the wet mixture and stir just until combined. Then, whisk together the egg, vegetable oil, milk, and vanilla extract in a large bowl. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Drizzle in the melted butter while stirring with a fork. Whisk together the brown sugar, flour, cinnamon, and salt in a small bowl. ![]() How do you make Blueberry Muffins?įirst, you are going to mix your crumb topping. These muffins are perfect for weekday on-the-run breakfasts yet fancy enough for a Mother’s Day brunch. ![]() It puts the muffins over the top and gives the muffin a perfect crunch, achieving that better-than-bakery-style taste we are all longing for. The topping on these Blueberry Muffins is an absolute must. Enjoy them as a quick on-the-go breakfast, afternoon snack, or light dessert.Ĭalling all blueberry lovers, and you know who you are!! Blueberries are by far my favorite fruit! They are just perfect in every way!! Blueberries are versatile and full of antioxidants, vitamins, minerals, and fiber. They are slightly crunchy on the outside, tender and soft on the inside, and plump full of sweet juicy blueberries with a delectable sweet cinnamon crumb topping. Kristen is available for editorial and photography projects, speaking engagements and ambassador partnerships with your brand.These Blueberry Muffins with a streusel crumb topping are just heavenly. An avid reader, a kind of runner, a horrible gardener, and the wife of an outstanding man, Kristen’s ultimate life goal is to connect and create meaningful relationships with others. Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web. Kristen has expanded her reach to include working with major brands (Bush’s Beans, Green Mountain Coffee, Hallmark,Zatarain’s…just to name a few) as well as providing editorial content and direction for nationwide print publications and websites. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers. Kristen Doyle is the creator of the award winning website, Dine & Dish.
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