Homemade Blueberry
Muffins
Ingredients:
1 1/2 cups
all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking
powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh
blueberries
1/2 cup white sugar
1/3 cup all-purpose
flour
1/4 cup butter, cubed
1 1/2 teaspoons
ground cinnamon
Directions:
1. Preheat oven to
400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups
flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup
measuring cup; add the egg and enough milk to fill the cup. Mix this with flour
mixture.
3: Fold in
blueberries.
4: Make crumb topping
by mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2
teaspoons cinnamon with a fork.
5: Fill muffin cups
right to the top. Sprinkle crumb topping over muffins
6. Bake for 20 to 25
minutes in the preheated oven, or until done.
***I would highly recommend using muffin pan liners. I would also suggest using more blueberries then the recipe calls for. I always do and I am never sorry for it. :) And just like the recipe says, fill the cups right to the top. There is nothing better than a huge muffin top with all that yummy topping on top. Mmmm.
Lemon Blueberry Bread Recipe:
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon
baking powder
1/4 teaspoon
salt
1
tablespoon grated lemon zest
1 cup fresh blueberries
1/2
cup unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilaextract
1/2 cup milk
Lemon Glaze:
2 tablespoons granulated white sugar
1 tablespoon fresh lemon juice
Directions:
1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
2. In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
3. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes).
5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
6. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
7. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Lemon Glaze:
Lemon Glaze:
1. In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.
2. When the bread is done, remove from oven and place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze.
3. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made, but it can be stored several days or frozen.
With love,
Mama Hauck
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