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How to make blueberry muffins.
Easy and delicious. This makes 12 muffins. To keep the blueberries from sinking add a teaspoon of cornstarch to the blueberries. It doesn't weight down the mix and helps keep everything light. I used melted butter which makes this recipe easier and faster.
1 1/2 cups of flour
1/2 cup of sugar
1 1/2 teaspoons of baking powder (sifted)
1/4 teaspoon of baking soda (sifted)
3/4 cup of milk
1 egg
4 tablespoons of butter (melted)
1-2 cups of blueberries
1-2 teaspoon(s) of corn starch
In a large bowl combine the flour and sugar. Sift the baking powder and baking soda and whisk to combine. Add the egg to the the milk and mix to incorporate. Add the milk and egg mixture to the dry ingredients until just combined. Add the melted butter and fold into the mixture. If you want to add any spices do it at this stage because the spices will attach to the fat in the butter and produce a better result. Add 1-2 tsp of cornstarch to the blueberries to keep them from sinking in the batter. Fold into the mixture. Use a spoon, or whatever method you prefer, to fill 12 muffin cups. Bake at 375°F/190°C for 20-25 minutes, or until a tooth pick comes out clean. Let them cool for about 10-15minutes. You can easily double, or triple the recipe for more muffins.
Chapters:
00:00-00:11 Intro
00:12-00:27 What's in it?
00:28-01:56 Dry ingredients
01:57-02:47 Wet ingredients
02:48-03:20 Blend
03:21-04:43 Butter & Blueberries
04:42-04:59 More blueberries
05:00-06:26 Cup size
06:27-06:33 Bake!
06:34-06:53 Cool it!
06:54-07:34 Serve
07:35-07:58 L, S, C. 🧁🫐🧈
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