How to Core Fruits
How to Peel Fruits and Vegetables Like a Pro Peeling fruits and vegetables can be a daunting task for some, but with the right techniques,
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Welcome to a delightful journey into the world of baking with our meticulously crafted Blueberry Muffins recipe. These muffins, abundant with juicy blueberries, embody the perfect balance of sweetness and tang, wrapped in a moist and fluffy texture. Whether enjoyed as a breakfast treat, a midday snack, or a dessert, these muffins promise to bring joy with every bite. Prepare to infuse your kitchen with the irresistible aroma of fresh-baked muffins and create a batch of deliciousness to share and savor.
Total estimated time: 45 minutes
Preheat your oven to 180°C (350°F). Line a muffin tin with muffin liners or lightly coat with cooking spray. This preparation will ensure an even bake and easy removal.
In a large mixing bowl, whisk together 250g (2 cups) of all-purpose flour, 100g (1/2 cup) of granulated sugar, 50g (1/4 cup) of light brown sugar, 7g (1 1/2 tsp) of baking powder, 0.5g (1/2 tsp) of baking soda, and 1g (1/4 tsp) of salt. This step helps distribute the leavening agents evenly, ensuring a uniform rise.
In a separate bowl, whisk 120ml (1/2 cup) of melted unsalted butter with 120ml (1/2 cup) of milk, 2 large eggs, and 1 tsp of vanilla extract until well combined. The key is to emulsify the butter into the wet ingredients for a richer muffin texture.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold them together until just combined. Be careful not to overmix to keep the muffins tender.
Toss the 200g (1 cup) of fresh blueberries with 15g (1 tbsp) of all-purpose flour. This step prevents the berries from sinking to the bottom of the muffins. Gently fold the coated blueberries into the batter.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should have a golden top and a tender crumb.
Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack. Let them cool completely or enjoy warm. These muffins can be stored in an airtight container at room temperature for up to 4 days.
Congratulations! You’ve created a delightful batch of Blueberry Muffins perfect for indulging at any time of day. The blend of sweet blueberries and a moist, tender muffin base makes this recipe a cherished classic. Feel free to experiment with additional flavors or toppings, such as a sprinkle of cinnamon sugar or a spoonful of lemon zest. With each baking experience, you’ll refine your skills and perhaps discover your own signature twist. Happy baking!
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