You can also swap out blueberries for your berries of choice, from strawberries to blackberries, to put your own spin on this classic berry muffin recipe. Streusel Topping Also Contains: Vegetable Shortening (Interesterified Soybean Oil, Soybean Oil, Hydrogenated Cottonseed Oil), Palm Oil, Beta Carotene (Color). This will help to prevent discoloration of the batter. If you're using frozen blueberries in this muffin recipe, rinse and drain thawed berries, then pat them dry with paper towels. Stock up on the berries when they're in season and freeze them to enjoy all year long. The smell of these muffins baking will perfume your whole kitchen and draw all the children near.You can make these muffins all year round with fresh or frozen blueberries. Ingredients 1 1/2 cups all purpose flour 3/4 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup canola oil 1 egg 1 teaspoon vanilla extract. The muffin itself is light and airy, with exploding pockets of blueberry, and the streusel topping is just the right amount of crumbly to coat the muffin without excess crumbs shaking off all over your floor. Spoon batter into 18 prepared muffin cups and sprinkle with topping. Combine blueberries, flour, and sugar and fold into batter. Rinse your blueberries and pat them dry with a clean kitchen towel. Pour liquid ingredients into flour mixture and blend until moistened. Line a jumbo muffin pan with muffin papers. They combine all the best features of a blueberry muffin (with its pops of juicy freshness) and a coffee cake (with its signature crumb topping) to create a supreme everyday muffin. In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and melted butter. Best enjoyed as a fresh breakfast or a fruity dessert, these Blueberry Streusel Muffins will be a new household staple.
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