I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. This recipe is very forgiving and easy to measure with measuring cups but I would like to just bring to your attention how I measure flour. You can also use frozen, but don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter.įor the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold. These muffins are already very moist thanks to yogurt and lots of blueberries so adding oil is really not necessary! Butter adds here such a wonderful flavor.īlueberries – I prefer to use fresh. It’s a good idea to add it to spiced cakes (like this carrot layer cake) or chocolate cakes when the difference in flavor is not that noticeable. The amount of lemon zest added just elevates the blueberry flavor without tasting overly lemony.īutter vs oil – usually it is preferred to add oil to baked goods because it makes them more moist. Lemon zest – it’s necessary for this recipe. Use regular good-quality thick yogurt (not bad-quality yogurt that is completely runny) but not Greek yogurt which is way too thick for this recipe (you would also need to add a little bit less flour). You can use sour cream instead if this is what you have on hand but add 1 tablespoon less flour since sour cream is a little bit thicker than yogurt. I also tried these muffins with sour cream and like them much better with yogurt. It’s way better than milk and sour cream. Yogurt – it’s the key ingredient to moist muffins with a tender crumb. I would only like to talk a little bit about the following ingredients: Bake muffins for 20 to 25 minutes, or until done.This blueberry muffin recipe uses regular ingredients that you will find in any grocery store (flour, eggs, baking powder, baking soda, yogurt, sugar, butter, vanilla, blueberries).Fill muffin cups ¾ of the way up (using an ice cream scoop is easiest), and sprinkle each muffin with the crumble topping.Fold in blueberries and do not overmix.Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated.In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder set aside.
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