Blueberry Muffins
A moist and tender center with fresh blueberries!
このレシピの生い立ち
We like to have our sweetness be "just right" for our baking. Fresh blueberries adds a bursting flavor to the muffins :)
Blueberry Muffins
A moist and tender center with fresh blueberries!
このレシピの生い立ち
We like to have our sweetness be "just right" for our baking. Fresh blueberries adds a bursting flavor to the muffins :)
アプリでひらく作り方
- 1
Leave butter/eggs/milk until they are room temp.
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- 2
Preheat oven to 350F.
- 3
Line a muffin pan with paper liners.
- 4
In a small bowl, whisk flour, BP, and salt together.
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- 5
In a large bowl, beat the butter and half of the sugar.
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- 6
Beat together until thick and fluffy.
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- 7
Whisk in oil, rest of the sugar, and egg until combined.
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- 8
Whisk in milk and vanilla extract.
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- 9
Add dry ingredients into the wet ingredients.
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- 10
Whisk gently until combined. DO NOT over-mix.
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- 11
Use a rubber spatula and fold blueberries into the batter.
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- 12
Divide the batter evenly between the muffin cups.
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- 13
Bake 20-25 mins until lightly golden and the toothpick in→
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- 14
the center comes out with only a few moist crumbs.
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- 15
Remove from the oven, let them cool in the pan for 10 mins
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- 16
Transfer the muffin to a wire rack to cool it completely.
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- 17
For a dozen mini muffs, halve the ingredients (bake 15 mins)
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コツ・ポイント
Use two different types of fat to adjust the texture.
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