Hello bakers!!
Today is part 2 in my instalment of the 'huge box of blueberries' blog posts! The next logical place to go is one of my favourite blueberry things, blueberry muffins!! And I must say, these are the best blueberry muffins I've ever made. The perfect balance of moisture to airiness to cakiness that just make darn good blueberry muffins!
Today is part 2 in my instalment of the 'huge box of blueberries' blog posts! The next logical place to go is one of my favourite blueberry things, blueberry muffins!! And I must say, these are the best blueberry muffins I've ever made. The perfect balance of moisture to airiness to cakiness that just make darn good blueberry muffins!
These blueberry muffins are deliciously moist and fluffy, and have so many blueberries that you get a full mouthful in every bite! There's nothing I hate more than blueberry muffins that might as well just be plain muffins with some accidental blueberries dropped in. Go big or go home, and these muffins definitely go big!!
But they are so easy to make! Just basic ingredients that you probably have in your kitchen and they only take probably 10 minutes to make, so you can make them in the morning if you please and eat them fresh out of the oven!! They are delightfully soft and gooey straight out the oven, that's for sure!
But they are so easy to make! Just basic ingredients that you probably have in your kitchen and they only take probably 10 minutes to make, so you can make them in the morning if you please and eat them fresh out of the oven!! They are delightfully soft and gooey straight out the oven, that's for sure!
These are definitely not the cleanest muffins to deal with and were a bit of a pain to get out of the pan...Should definitely use muffin liners next time, oops! But the messiness is what makes them so delicious! The butter and the brown sugar in the streusel melt and create this delicious melt-y caramely goodness on the top which truly makes these muffins.
Blueberry Muffins
makes 12 muffins
Ingredients
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 tsp vanilla
3/4 cup yogurt
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
2 cups blueberries (fresh or frozen)
Streusel
1/2 cup brown sugar
1/4 cup butter
Method
1. Preheat oven to 350F and prepare a muffin tin by either spraying with cooking spray or using cupcake liners.
2. Using a stand mixer, cream the butter with both of the sugars until smooth.
3. Add eggs one at a time, scraping in between, until smooth.
4. Add vanilla and yogurt, and mix on high speed until fully combined.
5. Meanwhile, combine the flour, baking powder and salt in a large bowl.
6. Add this to the other mixture in 3 intervals, being careful not to overmix.
7. Last but not least, off the mixer, fold in the blueberries gently.
8. Fill each muffin tin with the mixture to around 3/4 full.
9. Combine the brown sugar and butter to form the streusel, and sprinkle generously on the muffins.
10. Bake for 25-30 minutes or until golden brown, and a skewer comes out clean.
11. Remove and let cool for around 20 minutes in the tin. The abundance of blueberries make the muffins structurally unstable when hot so let them cool a while before moving to a cooling rack!
makes 12 muffins
Ingredients
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 tsp vanilla
3/4 cup yogurt
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
2 cups blueberries (fresh or frozen)
Streusel
1/2 cup brown sugar
1/4 cup butter
Method
1. Preheat oven to 350F and prepare a muffin tin by either spraying with cooking spray or using cupcake liners.
2. Using a stand mixer, cream the butter with both of the sugars until smooth.
3. Add eggs one at a time, scraping in between, until smooth.
4. Add vanilla and yogurt, and mix on high speed until fully combined.
5. Meanwhile, combine the flour, baking powder and salt in a large bowl.
6. Add this to the other mixture in 3 intervals, being careful not to overmix.
7. Last but not least, off the mixer, fold in the blueberries gently.
8. Fill each muffin tin with the mixture to around 3/4 full.
9. Combine the brown sugar and butter to form the streusel, and sprinkle generously on the muffins.
10. Bake for 25-30 minutes or until golden brown, and a skewer comes out clean.
11. Remove and let cool for around 20 minutes in the tin. The abundance of blueberries make the muffins structurally unstable when hot so let them cool a while before moving to a cooling rack!
I still have around half the box left of blueberries so I will definitely have to make more blueberry things in the very near future so stay tuned for those!!!