Blueberry muffins, a timeless favorite, combine the goodness of plump blueberries with a tender, buttery muffin base.
This easy blueberry muffin recipe will teach you how to make these tasty treats from scratch, ensuring a burst of blueberry flavor in every bite. Whether you have fresh or frozen blueberries on hand, you can enjoy these delicious muffins all year long.
👀Op soek na meer smaaklike bloubessieresepte? Hier is 'n paar van ons gunstelinge: Blueberry Bars, Bosbessie, Bloubessie Galette, Bloubessie-skoenmaker, Bloubessie pannekoek, en Blueberry scones.
How to Make Blueberry Muffins
nota: Die volledige instruksies word in die resepkaart hieronder verskaf.
Voorverhit die oond tot 375 °F/191 °C. Reël (2) 12-cup muffin tin met papiervoerings of smeer dit mee kleefwerende kookspuit om te voorkom dat dit vassit. Sif die meel en bakpoeier saam in 'n medium bak.
Verroom die botter, suiker en sout teen medium spoed in 'n staanmenger met die paddle-aanhegting tot glad en lig van kleur, terwyl jy die kante van die bak af en toe vir sowat 5 minute afskraap.
Klits die eiers, karringmelk, olie en vanielje-uittreksel in 'n aparte bak saam tot goed gemeng. Voeg by die botter-suikermengsel in twee tot drie byvoegings, meng tot ten volle ingewerk na elke byvoeging en skraap die bak af soos nodig.
Voeg die gesifte droë bestanddele by en meng op lae spoed tot eweredig bevochtig. Wees versigtig om nie te oormeng nie. Vou die bloubessies liggies in tot eweredig versprei. Divide the batter evenly into each cup in the prepared muffin tin, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with turbinado sugar among the muffins.
Bake muffins until the muffins are golden, and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Laat dit vir 'n paar minute in die pan afkoel voor jy dit uitkeer.
Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the blueberry muffins na 'n rek om heeltemal af te koel. Sit dadelik voor of bêre die afgekoelde Bloubessie.
Camila se wenk: Make these muffins even more delicious by turning them into lemon & blueberry muffins. Just add the zest of one lemon for a zesty, citrusy flavor boost.
Sien meer muffinresepte:
- Pampoenmuffins met Pecan Streusel
- Aarbei Muffins
- Gekruide appelmuffins
- Piesang Mini Sjokoladeskyfie Muffins
- Sjokolade Piesang Muffins
- Pampoen Mieliebrood Muffins
Resep
Easy Blueberry Muffins
Gereedskap
Bestanddele
- 375 g (3 koppies) alledaagse meel
- 1 eetlepel bakpoeier
- ½ teelepel kosher sout
- 78 g (1-½ eetlepels) ongesoute botter, saggemaak
- 71 ml (½ koppie) avokado-olie of groente-olie
- 1-½ koppie gegranuleerde suiker
- 2 groot eiers , kamertemperatuur
- 15 ml (1 eetlepel) suiwer vanielje-ekstrak
- 142 ml (¾ koppie) karringmelk , geskud
- 340 g vars of bevrore bloubessies (jy kan vervang met enige bessie wat jy byderhand het)
- 57 g turbinado suiker of korrelsuiker vir bolaag
- Skil van 1 suurlemoen , opsioneel
instruksies
- Preheat the oven to 375 °F/191 °C. Line (2) 12-cup muffin tin with paper liners or grease it with non-stick cooking spray to prevent sticking. In a medium bowl, sift together the flour and baking powder.
- Verroom die botter, suiker en sout teen medium spoed in 'n staanmenger met die paddle-aanhegsel totdat die mengsel glad en lig van kleur word, terwyl jy die kante van die bak af en toe skraap, sowat 5 minute.
- Klits die eiers, karringmelk, olie en vanielje-uittreksel in 'n aparte bak saam tot goed gemeng. Voeg by die botter-suikermengsel in twee tot drie byvoegings, meng tot ten volle ingewerk na elke byvoeging en skraap die bak af soos nodig.
- Add the sifted dry ingredients and mix on low speed until evenly moistened. Be careful not to overmix. Gently fold in the blueberries until evenly distributed. Divide the batter evenly into each cup in the prepared muffin tin, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with turbinado sugar among the muffins.
- Bake muffins until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes.
- Let cool in the pan for a few minutes before turning out. Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the blueberry muffins to a rack to cool completely. Serve immediately or store the cooled Blueberry.
Notes
Alle voedingsinligting is gebaseer op derdeparty-berekeninge en is slegs 'n skatting. Elke resep en voedingswaarde sal wissel na gelang van die handelsmerke wat jy gebruik, meetmetodes en porsiegroottes per huishouding.