Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, my blueberry muffins. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My Blueberry Muffins is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. My Blueberry Muffins is something which I’ve loved my whole life. They are fine and they look fantastic.
Blueberry muffins are one of my favorites, but when the craving hits and I don't want to heat up my kitchen, I turn to my air fryer. My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery.
To begin with this particular recipe, we have to prepare a few components. You can have my blueberry muffins using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Blueberry Muffins:
- Get 120 grams Cake flour
- Get 1 1/2 tsp Baking powder
- Take 1 pinch Salt
- Get 70 grams Butter
- Prepare 70 grams Sugar
- Get 2 Eggs
- Make ready 2 tbsp Milk
- Take 1 Blueberries (fresh or frozen)
The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. While you can go on ahead and use them as-is, I like to sugar blanch my dehydrated blueberries when making blueberry muffins. For healthier muffins, I recommend my blueberry oatmeal muffins without refined sugar. Or these blueberry almond power muffins which are gluten free and refined sugar free.
Instructions to make My Blueberry Muffins:
- Combine the cake flour, baking powder and salt.
- Mix the butter and sugar until white, then add the egg.
- Combine the mixture from Step 2 with half the dry ingredients and mix well. Add 1 tablespoon of milk.
- Add the rest of the dry ingredients and milk. If the batter is still floury, add more milk.
- Mix as many blueberries as you like into the batter, pour it into the mould, and top with more blueberries.
- Bake for 15 minutes at 190ºC.
Cool completely, then place each in a freezer-friendly zipped-top bag or container. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. Inside these dump-and-stir blueberry muffins is a cheesecake surprise. Blueberry muffins are one of the best ways to use up summer ripened blueberries.
So that’s going to wrap it up for this special food my blueberry muffins recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
