Freeze a baked apple pie

For crumb topping:

* In a small bowl, combine flour, brown sugar, and cinnamon. * Add 5 tbsp. melted butter, cutting it in with a fork or knife until crumbly. If needed, add an additional tablespoon of butter, stirring until mixture resembles mostly pea-sized crumbs. It was easiest to use my fingers to stir and crumble the mixture. * Sprinkle half the crumbs over the batter in the pan. * Top with remaining batter, and lightly swirl with a knife. * Top with remaining crumb topping. * Bake at 325 degrees for 60-75 minutes, or until edges are golden and a toothpick inserted near the center comes out clean. * Remove to a wire rack to cool. Allow to cool for at least 20 minutes before serving, if serving warm. * If cooled completely, remove from pan by foil or parchment paper, and cut into squares.The BEST Blueberry Muffins Recipe (From Scratch!)The best homemade Blueberry Muffins you’ll ever taste! They’re soft and fluffywith a perfectly moist crumb, they’re deliciously flavorful and jam packedwith fresh juicy blueberries, and that buttery crumb topping garnished withsugar crystals is the perfect crowning touch.

Add Fresh Blueberries to Muffin Mix

Adding fresh blueberries to your boxed blueberry muffin mix will give them abig burst of flavor and color.Add 1 cup of fresh blueberries to boxed muffin batter.

How to Make Blueberry Muffins from Scratch

* Preheat oven to 400 degrees F. Line a 12-hole muffin pan with paper liners. * For the crumb topping, to a food processor add flour, sugar and butter. * Pulse several times just until butter is distributed and until it somewhat comes together in tiny crumbles. Set aside. * In a mixing bowl whisk together flour, baking powder, baking soda and salt. * In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended. * Using a rubber spatula, fold in flour mixture just combined. * Gently fold in blueberries. * Divide mixture evenly among 12 paper lined muffin cups. * Sprinkle each muffin evenly with 1 Tbsp crumb topping mixture, then sprinkle over raw sugar. * Bake muffins in preheated oven 18 – 22 minutes, until toothpick inserted in the center of muffin comes out clean.

Blueberry Muffins with Crumb Topping

Use these Box Mix Muffin hacks to make the best box mix Blueberry Muffins withCrumb Topping just like the bakery. These steps make box muffin mix better.

How Long Do Blueberry Muffins Last?

As with just about any muffin, these blueberry muffins with sour cream arebest served the day they are made but they will keep for about 3 days or abouttwice as long refrigerated.

Freeze an unbaked apple pie:

If you prefer, you can prepare the pie completely and freeze before baking.Simply cover tightly (I usually use plastic wrap and then tin foil to preventfreezer burn), place on an even shelf and freeze.The pie will keep for 3-4 months in the freezer, and when you want to serve,place in a 350 degree oven and bake until golden (about 15-20 minutes longerthan the bake time for a fresh pie).

Best Blueberry Muffins

My all time favorite blueberry muffin recipe! Soft tender crumb, lots of sweetjuicy blueberries, and they’re finished with a crisp buttery crumble.Servings: 12Prep20 minutesCook20 minutesReady in: 40 minutes”

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