Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.Ĭan I Use Frozen Blueberries in This Blueberry Muffin Recipe? Overbaking will result in a dry muffin with a very dark surface. Be careful not to overbake your muffins.The trick to making the perfect crumb topping is to make sure to mix the melted butter and the dry ingredients together well, leaving no dry ingredients in the bottom of the bowl.Stir only until the flour has disappeared and don't worry about leaving lumps. If you mix the batter too much, it can create a very dense muffin. Cool on a rack for 10 minutes before serving.Bake for 30 minutes, or until the muffins are golden and a toothpick inserted in the center comes out dry.Spoon the crumb topping on top of each one. Spoon the batter into the lined muffin cups, filling them about three-quarters full.Add the flour mixture to the egg mixture.In a large bowl, combine the sugar, eggs, and canola oil and mix until well blended.Whisk flour, baking powder, and salt in a medium-sized bowl.See recipe box below for ingredient amounts and full recipe instructions. They're light and perfectly sweet with a delicate, moist crumb topping.Big and bold, these blueberry muffins are quick to make and are delightfully buttery.These are so easy to make! With a few pantry staples and a handful of blueberries, this big bakery-style muffin can be enjoyed in just 30 minutes!.They're the kind of muffins you see in a bakery display case. I call these blueberry muffins "bakery style" because they're oversized. An almond milk cappuccino and a plump, berry-filled muffin could easily be my breakfast every single day of the week. They're hard for me to resist, especially when I'm waiting in line for my coffee at our local coffee shop down the street. This is the only blueberry muffin recipe you need!ĭo you have a favorite type of muffin? My absolute favorite is a blueberry muffin. Loaded with juicy blueberry and topped with a buttery crumb topping. They're ready for you to pull out of the freezer in the coming months when you want to enjoy homemade blueberry muffins again.Blueberry muffin recipe that delivers big, Bakery Style Blueberry Muffins you crave.Place the frozen blueberries in a plastic freezer bag.Place the blueberries on a baking tray and place the tray in the freezer for about 45 minutes or until the blueberries are frozen.Looking for more easy muffin recipes? Try my Cheesecake Chocolate Chip Muffins, Chocolate Chunk Muffins from a Cake Mix or my Pumpkin Crumb Muffins.yum! Table of Contents You can't beat a muffin that has a crumb topping, right? If you enjoy this recipe, you might want to check out my Blueberry Crumb Coffee Cake Recipe that's made in a cast iron skillet. This recipe for Blueberry Muffins is one of the recipes I love to bake all year round with fresh-from-the-farm blueberries.that I froze. One of the things I've learned over the years is that you can freeze blueberries to use all year long in a variety of different recipes. Whether you're looking for a breakfast recipe or an afternoon snack, these flavorful muffins will always hit the spot.Ĭheck out all the other Breakfast Ideas for even more delicious recipes!īlueberries have always been one of my favorite fruits to enjoy during the summer. What makes this muffin recipe really delicious is the buttery crumb topping that's flavored with lemon. Preparing muffins from scratch has never been easier! This recipe for homemade Blueberry Muffins is sure to make your house smell divine and give you a delicious, comforting treat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |