Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a Easy dish, my special blueberry muffins. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Blueberry muffins that have even more blueberry flavor? The key to these muffins' delicious one-two blueberry punch is in freeze-dried blueberries, which are ground into a fine powder and mixed into the muffin batter. For peak muffin success, use a gentle touch in stirring up the batter and don't overfill the muffin cups.
My Special Blueberry Muffins is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. My Special Blueberry Muffins is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have my special blueberry muffins using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make My Special Blueberry Muffins:
- Make ready Cake flour
- Take Baking powder
- Prepare Butter
- Take Granulated sugar
- Get Egg (medium)
- Take Maple syrup
- Take Heavy cream
- Get Blueberries
They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. These moist, delicious Blueberry Oatmeal Muffins are made with fresh or frozen blueberries and topped with a cinnamon sugar crumble.
Steps to make My Special Blueberry Muffins:
- Sift the cake flour and baking powder together. Warm the heavy cream. Preheat the oven to 170℃.
- Cream the softened butter and granulated sugar in a bowl.
- Pour in the maple syrup, then add the beaten egg little by little into Step 2, mixing well after each addition. (The maple syrup is optional.)
- Alternately fold in the sifted dry ingredients and heavy cream to Step 3 in 3 batches.
- Pour the batter into the muffin cups and place 3-4 blueberries on top. Bake in the oven preheated to 170℃ for 20-25 minutes.
- The blueberry muffins, which are crispy on the outside and fluffy on the inside are done. They're best when eaten while hot.
The oats Using quick oats gives these muffins a lovely texture and keeps the recipe quick and easy, but regular oats can be used if you pulse them in your blender first. Wrap the cooled muffins individually in plastic wrap then place them in an airtight container or zip-top freezer bag. Thaw one or all of the muffins in the refrigerator overnight. My hubby just found out he's gluten-intolerant, so I set about turning some of his fave recipes gluten-free. This recipe was originally a little cake recipe, but he always preferred these to real blueberry muffins.
So that’s going to wrap this up for this Best food my special blueberry muffins recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
