Hi everyone and welcome back to my channel.
Today I’m sharing with you how to make blueberry muffins.
These are super fluffy and soft on the inside, full of juicey blueberries and topped with
a crunchy crumble so let me show you how to make them.
To start preheat your oven to 220C or 425 F.
This temperature might seem quite high but we’ll turn it down while the muffins are
baking.
It’s just to get that initial crunch on the muffin tops.
In a large sized mixing bowl sieve in 2 and a half cups of all purpose flour to remove
any lumps.
This is quite a lot of flour but this recipe will make 12 very decently sized muffins.
To the flour add 1 and a half tablespoons of baking powder and 1 teaspoon of baking
soda.
This recipe requires both baking powder and baking soda to achieve really light, airy,
and super fluffy muffins.
Use a whisk to combine the dry ingredients together.
If you would like the full recipe for these Blueberry Muffins it will listed in the information
box as well as on my website, just click the link on the screen.
If you are using frozen blueberries for this these muffins like I am, here is a trick.
Add the blueberries to bowl now and toss them around to coat in the flour.
The flour helps contain any juices that the frozen blueberries might leak out into the
muffin batter, stopping that purple tinge.
Set the bowl to the side to the side while we prepare the other ingredients.
Measure out half a cup of salted or unsalted butter and melt in the microwave or in a saucepan.
Leave it to cool before pouring into a medium sized mixing bowl.
To the butter measure out a cup of granulated sugar and add.
This recipe is a lot easier as there is no need to cream the butter and sugar together.
Crack in two good quality medium sized free range eggs along with a teaspoon of vanilla
extract and a cup of buttermilk.
Mix the wet ingredients together with a whisk until well combined.
I almost always love to use buttermilk with baked goods, they just turn out so much softer,
lighter, and fluffier than if you use regular milk.
Having buttermilk on hand can be quite a pain so if you don’t have it you easily substitute
by making your own.
I’ll have the recipe linked on my website, just click the link on the screen.
Once the wet ingredients are well combined pour it into the bowl with the dry ingredients
and blueberries.
Use a wooden spoon to gently fold the batter together until there are no more clumps of
flour.
Try not to over mix as these will result in tough muffins.
If you are using fresh blueberries now is the time to add them.
Line a 12 tin muffin tray with liners or spray with non-stick.
Use a spoon to fill the tins almost to the top, this results in the muffins overflowing
a small amount, creating a really lovely bakery style looking muffin.
Sprinkle over a generous amount of the crumble topping.
It’s a mixture of flour, sugar, and butter.
The recipe will be in the information box as well as my website.
Place the muffins into the oven and Immediately turn the heat down to 180 C or 350F.
Cook the blueberry muffins for 15-20 minutes or until the tops spring back when pressed.
Cool in the tin for a few minutes before transferring to a wire rack.
These muffins are best enjoyed the day of baking, they’ll fill your house with the
loveliest aroma.
But they will stay fresh for up to three days in an airtight container.
Let me know in the comments below if you’re going to give these blueberry muffins a try,
I would love to see a picture of your recreation of my recipe and I may feature it in my video
next week.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my video
next week.
Bye!