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Perfect blueberry muffins are studded with fruit, so there are blueberries in every bite. It should have a crunchy stuesel top and be tender inside. There is nothing more quintessentially breakfast than a blueberry muffin.
🍒🥞Blueberry Muffin🍒🥞🍒 is one of the most favored of recent trending foods on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. 🍒🥞Blueberry Muffin🍒🥞🍒 is something which I've loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook 🍒🥞blueberry muffin🍒🥞🍒 using 8 ingredients and 4 steps. Here is how you can achieve it.
Composition needed to serve 🍒🥞Blueberry Muffin🍒🥞🍒:
- 1 & 3/4 cups all-purpose (plain) flour
- 3/4 cup white sugar 1/2 tsp salt
- 2 tsp baking powder 6Tblsp vegetable oil
- 1 large egg, beaten 1/2 cup milk 1&1/2 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed first)
- Topping
- coarse sugar for topping
And I'm glad I did, because they are so yummy, I couldn't help eating them while I am taking the photos. Blueberries can be fresh, frozen or canned for this recipe. I have made this recipe using all three types of berry and each works great. A bed and breakfast recipe adjusted to suit our family's tastes.
Directions to cook 🍒🥞Blueberry Muffin🍒🥞🍒:
- In a small bowl, combine milk and vinegar and set aside. (Alternatively, use 1/2 cup commercial buttermilk.) - In a large bowl combine flour, sugar, salt and baking powder. Mix well and add in blueberries and toss to coat. Add in milk and vinegar mixture, oil, egg and vanilla and mix just until incorporated. DO NOT OVER MIX! Mix only until no more dry ingredients remain. Let rest for 15 minutes.
- Prepare your muffin tin by greasing the tops (or entire cups if not using cupcake liners). Evenly divide batter into 8 muffin spots. Top with coarse sugar and bake in a preheated 450F oven for 10 minutes, reduce heat to 350F and bake an additional 10-12 minutes. Let cool slightly and then serve! Store in an airtight container. Makes 8 medium muffins.
- For jumbo muffins, bake at 450F for 12 minutes, reduce heat to 350 and bake an additional 12-14 minutes. Makes 6 jumbo muffins. - **For mini muffins, bake at 450*F for 5 minutes, reduce heat and bake an additional 4-6 minutes. Makes 20-24 mini muffins.
We like blueberries - especially in muffins. This is a great snack or take-along if you are late getting out. Fresh blueberries in season inspired these Blueberry Muffins. Extra batter went into mini-loaf pans. Any of the results can be frozen for future delight.
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