Bakery
Style Blueberry Muffins
yield: 12 MUFFINSprep time:15 MINUTEScook time:18-20 MINUTES
Big, Bakery Style Blueberry Muffins packed with flavor and
blueberries! You'll love these freezer friendly breakfast bites!
INGREDIENTS:
- 1 cup milk
- 1/4 cup vinegar
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 Tbsp vanilla
- 1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
1.
Preheat oven to 425ºF. Grease a 12-cup muffin tin
with non-stick cooking spray.
2.
In a small bowl, pour the milk and vinegar
together. Set aside.
3.
In a large bowl, Combine the flour, baking
powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the
milk + vinegar mixture. Stir JUST until a batter with lumps forms.
4.
Fold in the blueberries.
5.
Fill each muffin cup in the muffin tin to be
completely full (about a heaping 1/4 cup).
6.
Bake at 425ºF for 5 minutes. Then decrease the
heat to 375ºF (without removing the muffins) and bake for another 13 minutes.
Remove from oven and let cool for a few minutes before removing from the tin
and serving.
7.
These are delicious for 1-2 days, or freeze for
later
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