Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, blueberry muffin. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. An awesome healthy alternative to the usual blueberry muffin.
Blueberry Muffin is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Blueberry Muffin is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook blueberry muffin using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Blueberry Muffin:
- Make ready 2 cups all-purpose flour
- Make ready 2 tsp baking powder
- Prepare 3/4 tsp salt
- Take 1/2 cup unsalted butter, softened
- Prepare 1 cup powdered sugar
- Make ready 2 eggs
- Make ready 1/2 cup milk
- Prepare 1 tsp vanilla essence
- Make ready 1/2 cup dried blueberries
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt.
Instructions to make Blueberry Muffin:
- Preheat the oven to 180 degree Celsius. Line a muffin tin with paper liners. - In a mixing bowl, sift together flour, baking powder and salt. - In another bowl, add softened butter and using an electric hand mixer beat it for a minute.
- Then add sugar and beat for about 2 to 3 minutes.
- Scrape down the sides of the bowl and add in the eggs, one at a time.
- Beat well after each addition. Add the vanilla essence and gently fold with a spatula.
- Add a little flour mixture and fold it in.
- Then add a little milk and fold again. Keep on adding flour mixture alternating with the milk.
- Add the dried blueberries and gently fold it in. But do not overmix.
- Pour the batter into the lined muffin tin and bake for about 30 minutes until it's lightly golden. Using a toothpick pierce the centre of the muffins and if it comes out clean then it's done.
- Take it out of the oven and keep it on a wire rack to cool down.
- Sprinkle powdered sugar on top of the blueberry muffins.
The perfect blueberry muffin is quick and easy to whip up on a Sunday morning, and beautiful to behold: domed and delicately crisp on top, with or without a crust of sparkling sugar. Most of all, it's loaded with the best summer berries—which should never, ever sink to the bottom. Fill greased or paper-lined muffin cups three-fourths full. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Blueberry muffins are a breakfast staple in most homes.
So that’s going to wrap it up for this exceptional food blueberry muffin recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
