Freezer friendly blueberry muffins



Best Bakery Style Blueberry Muffins


The best bakery style blueberry muffins you’ll ever make! These incredibleblueberry muffins with crumb topping are moist, perfectly sweet and burstingwith juicy blueberries. You’ll never need another blueberry muffin recipe! * For the topping: * 1/2 cup all purpose flour * 1/2 teaspoon cinnamon * 1/3 cup packed brown sugar * 3 tablespoons butter, melted * For the wet ingredients: * ½ cup butter * 1 cup sugar * 2 large eggs, at room temperature * ½ cup milk (any milk should work here) * 1/2 tablespoon vanilla extract * ½ teaspoon almond extract * Dry ingredients: * 2 cups all purpose flour * 2 teaspoon baking powder * ¼ teaspoon salt * For the mix in: * 2 cups fresh or frozen blueberries* * 2 tablespoons all purpose flour 1. Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray. 2. Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrap all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch. 3. While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use. 4. In a large bowl, whisk together flour, baking powder and salt. Set aside. 5. In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix. 6. Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter. 7. Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.If you use frozen berries, the batter may seize up a bit and seem cold, butdon’t worry — they will still bake up beautifully.To make gluten free: I recommend using my gluten free blueberry muffin recipe.Or you can try subbing a 1:1 GF all purpose flour. Please know I have nottested any subs.To freeze: wrap muffins individually in freezer-safe bags or store them in alarge freezer bag. When you’re ready to enjoy them, reheat for 30-45 secondsin the microwave or simply thaw them at room temperature.NutritionServings: 12 muffinsServing size: 1 muffinCalories: 288kcalFat: 11.3gSaturated fat: 6.7gCarbohydrates: 45.8gFiber: 1.6gSugar: 23.6gProtein: 3.9gRecipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love EatsBest Ever Blueberry Muffins

Everything you’ll need to make the best blueberry muffins


This is the real deal, traditional blueberry muffin recipe using good oldbutter, sugar and regular flour. If you’re looking for a healthier and/orgluten free alternative, check out these! Otherwise, let’s get to thisamazing, nostalgic, best ever blueberry muffin recipe. Here’s what you’llneed: * All purpose flour: the base of these incredible blueberry muffins. * Brown & white sugar: we’re using both brown sugar and white sugar in this recipe for a wonderful sweetness that isn’t overpowering. * Butter: for the perfect amount of moisture in these blueberry muffins. And yes, you’re going to brown it. * Eggs: to help bind these babies together. * Milk: feel free to use any milk you want (dairy free if desired). * Vanilla extract & almond extract: using both vanilla and almond extracts gives these blueberry muffins that bakery flavor you know and love. * Baking powder & salt: so that these muffins bake up correctly. * Blueberries: for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!

How to make a crumb topping for blueberry muffins


Is there anything better than homemade blueberry muffins with a crumb topping?The delicious streusel texture and flavor are truly what makes these muffinsextra special. To make it: 1. Mix the dry. In a medium bowl, mix together the flour and brown sugar. 2. Stir in the butter. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use. 3. Top the muffins. Once you’re done mixing the rest of the blueberry muffin batter you’ll simply add the crumb topping to each muffin before baking.

Can you use frozen blueberries to make blueberry muffins?


Yes you can! Thaw the berries by rinsing them under cold water. Pat themcompletely dry. You want to remove as much extra moisture as possible beforeusing them in this muffin recipe.

Tips for making homemade blueberry muffins


* Use room temp ingredients. Be sure your brown butter is cooled before using it and bring your eggs to room temperature so that they do not coagulate with the butter. Simply run your eggs under warm water for a few minutes to bring them to room temp. * Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want. * Use muffin liners & spray. I recommend spraying your muffin liners with a bit of cooking spray to prevent any sticking.

Freezer-friendly blueberry muffins


These easy blueberry muffins are freezer-friendly! Simply wrap muffinsindividually in freezer-safe bags or store them in a large freezer bag. Whenyou’re ready to enjoy them, reheat for 30-45 seconds in the microwave orsimply thaw them at room temperature.

Best Ever Blueberry Muffins


July 31, 2020 Breakfast Muffins and Loaves TheseBest Ever Blueberry Muffinsare the perfect sweet treat for breakfast, brunch or snack. Make this recipefor moist, tender muffins full of fresh juicy blueberries!NEVER MISS A POST! FOLLOW ME ON:FACEBOOK | PINTEREST | INSTAGRAM | TWITTERIf you’ve been a reader of The Busy Baker for awhile now you’ll already knowthat muffins are kind of my jam. There’s almost nothing I love baking morethan muffins, and these Best Ever Blueberry Muffins have been one of myfavourite muffin recipes for years. These moist and tender muffins are so easyto make for a simple sweet snack to share with family and friends, and they’rea great way to use up all those gorgeous in-season blueberries!Because I love baking muffins so much I’ve created aNo Fail Muffin Baking Coursewith all my favourite tips and tricks and muffin-baking secrets to get yourhomemade muffins into tip top shape! I’ll share a few of these tips later onin this post below butif you want in on this FREE email series, SIGN UP NOW.These Best Ever Blueberry Muffins are truly the perfect classic muffin.They’re simple to make in only one bowl and they’re the perfect breakfastmuffin!”

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