Hi Bold Bakers! So I don't know about you but I've always been striving to make these blueberry muffins that you get in bakeries.
They're really big, they've got crunchy stuff on top and they're incredibly soft in the middle.
Well, get excited, because I've got that exact recipe for you right now.
As always the recipe can be found on my website and make sure you check out BiggerBolderBaking.com
Because I've got tons more recipes and videos over there.
So the first step we’re gonna do is make our cinnamon crumb topping in this bowl.
Add in your flour, sugar, and cinnamon. And then with a fork just mix these ingredients together.
So now that it’s mixed, the next step we’re gonna do is pour in some melted butter.
Now you pretty much see exactly what I'm trying to do here straightaway.
Do you see the way it starts to clump into these crumbs? This is exactly what we’re looking for.
This creates that lovely crunchy texture on the top of your muffin.
This is an extra step but believe me it’s well worth it.
Okay lovely. Here’s our crumb.
Smells delicious, looks perfect, I'm gonna pop this into the fridge and we’re gonna make our muffin batter.
Into this bowl we’re going to add in some sugar, plain yogurt, or Greek yogurt, whatever you like. An egg.
For those of you who don't eat eggs, you can always substitute it with applesauce or banana
and all that information can be found on my website.
A little splash of milk. Some flavorless oil, like coconut or vegetable.
And some vanilla extract.
Then with your whisk just mix these all together.
So those are my wet ingredients, I'm gonna put them over to the side
and in a separate bowl we’re gonna mix up our dry ingredients.
So into this I'm gonna add in some flour, baking powder, to help our muffins rise,
and some salt. And then just give these a quick mix together.
You'll notice that when I bake I mix my dry separately and my wet before
I combine the two and it just makes sure that everything is mixed well together.
Okay lovely, those are our dry ingredients.
Gonna bring back in our wet, and you know how this goes, add your dry into your wet.
Then whisk both together.
So you know the way I said these muffins are really incredibly soft, well the reason they are is
because of the yogurt, the yogurt in there is an acid and it actually tenderizes
the flour, makes it nice and soft, and really tender.
So it’s a really fantastic ingredient.
Now just like when you're making pancakes, waffles, lots of of other batters,
lumps are okay here, so just mix it until it comes together like so.
I still see a few lumps but that’s grand, it’s well mixed, we don't need to mix it any more,
now the next thing we’re gonna do is add the star of the show, our blueberries.
So let me tell you a little something about blueberries, I like to use frozen blueberries and I’ll tell you why,
blueberries are not in season all year long, but when they're frozen they actually are frozen at their peak season
so they're at their best. So I like to buy them organic, with no added sugar, just as they are,
and I actually put them into the batter frozen as well
and the reason I do this is because they don't bleed and the color doesn't run.
Okay so just give these a quick fold in.
I read somewhere that Beyoncé eats blueberries every morning so now I eat blueberries every morning.
Perfect.
Now you want to bring in your muffin tin. And start filling it up.
So as you can see I ready lined my cupcake tin and I'm gonna put nice big scoops
of batter into each well.
Now I like to fill these up almost to the top, because I like really nice big
muffins, but honestly you can do a little bit less and make more.
This recipe will yield you around 9-10 big muffins.
I wasn't lying when I said I like big muffins, I filled these almost to the top.
So here I have our cinnamon crumb,
all you have to do with this guy is just generously scoop a big spoonful over the top of your muffin.
Now be generous with this because when it bakes it spreads
and you can fit quite a lot on there. So you might think did I go too far?
You can never go too far with cinnamon crumb.
So I know I'm making these beautiful little muffins but you can also make this into one nice big loaf,
or a round cake. You wanna bake it off at 350ºF/180ºC for roughly 45-55 minutes or so,
it’s gonna be a big guy so it’s gonna take some time.
Okay, perfect.
So these are looking superb, I love them. Here’s a really fun tip about this recipe,
you can actually freeze them off as-is, right now, the raw batter,
then whenever you want fresh blueberry muffins, you can take them out, put them back into the tin,
into the oven, hey presto. As for right now though, I'm not gonna freeze them, I'm gonna pop these guys straight into the oven.
So bake your muffins off 375ºF/190ºC
for roughly 45-50 minutes or until a nice golden brown on top.
This has got to be my favorite part of the job,
just look at how beautiful they are, you can see that they're done because they're nice and golden brown on top, and if you push down
it's firm under your finger but it’s still soft, like I promised you, soft lovely muffins.
Fantastic.
So you can let these cool down, you can store them at room temperature for up to 3 days,
or you can just crack one open right now.
Just look at that, what did I promise you? Bakery style blueberry muffins.
And these guys deliver.
This is exactly what I was going for. Actually better than expected.
So let's have a taste.
Mm… Not only does this deserve a happy dance, it deserves a happy song.
These are absolutely gorgeous.
I'm really glad that I mastered this recipe and that I get to share it with you.
Without a doubt, put this on the top of your priority baking list.
So here's your homework for today, head over to BiggerBolderBaking.com, print off the recipe, try it,
and upload a photo to my website because I would love to see them.
Thanks so much for watching, and I’ll see you back here really soon for more Bigger Bolder Baking.