![]() Prepare a muffin pan (standard size) and line it with 12 paper liners. Wash the blueberries, pat them dry with paper towels, set aside. ![]() Preheat the oven to 375☏/190☌/Gas Mark 5, no fan. Sweep off the excess flour with the back of a knife.Spoon the flour and sprinkle it into your measuring cup.Fluff the flour by stirring it in the bag/flour container with a spoon.To correctly measure the flour, you need to: If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g (scooping the flour directly into the measuring cup compacts it so you have more flour in your cup).Īdding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time (you don’t have to weigh all the ingredients, just the flour, all the other ingredients are fine to measure with cups!). 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: 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).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |