Our recipe for this moist and soft bakery -style blue berry muffin distributes strawberries uniformly in every bite. This classic muffin with blueberry and crispy stray Russell is the most favorite family and a weekend tradition!
Why do we like our guy Blue Berry Muffin
This recipe has become a tradition of our weekend breakfast, and it has become a tradition that the family requests from the school lunch box! The secret is not in a cool ingredient, but in technology. This recipe uses a combination of melting butter and oil to create a resting step that creates a perfect soft texture and all differences. This muffin also frozes beautifully, so we make double layout and prepare for a week. When you work for a busy breakfast, tricky eaten and family -sensitive families, you know you have found a goalkeeper!
And less than 50 cents per muffin, some of the money you need to pay in a coffee shop or bakery costs a lot. The bags of the frozen blueberries work not only fresh (sometimes better), but also use food storage staple. One placement is to eat five families with breakfast and food in the lunch box.
Muffin baking is one of the best ways for children to participate in the kitchen because the measurement and mixing steps are managed for small hands. Forgiveness of muffin dough means that a small kitchen accident does not ruin the entire layout.
These are so sweet that they feel like treatment, but there are not so many sugars, so parents feel guilty for breakfast. In every bite, the juicy blueberry bursts out and the texture like a soft and cake is appealing to both children and adults. They are made of simple ingredients that they already have like bakery muffins purchased at the store.
You can mix the dough the night before, put it in the oven in the coffee brewery, double placement on Sunday, and freeze it in a busy morning. Either way, you are watching fresh and warm muffins without morning chaos. The batter actually improves it overnight and actually improves it, so it tastes better if you prepare earlier.
Most home bakers skip the rest stage. But this one -hour stop is transformed into something that competes with the bakery who likes ordinary muffins.
The reason why rest time makes all differences
If the muffin dough is rested for an hour at room temperature, the flour is completely signed and the baking powder will get a head start to make a lift and foam. This means that your muffin will have a greedy dome and a crumb like a cake that children like. Without the rest, there will be a flat and dense muffin that tastes like hockey pucks than the fluffy snacks you expect.
How to master the rest of the technology at home
After barely combining the dough (it will look bumpy and rough), cover the bowl and sit at the counter for an hour before spreading to the muffin can. When the dough is ready, it will be smoother and slightly more vastly, and you can see a small bubble on the surface. If you are preparing for the night before, you can skip the counter break and go directly to the refrigerator. Cold rest works better.
Baking with children
3-6 years old
Young helper can measure drying ingredients using overlapping measurement cups, which can practice through excellent motor skills and next instructions. They like to dump the ingredients into the bowl and can handle the important tasks that gently stir the wet and dry ingredients. Remind us that the bumpy dough is what we want. Mixing is an enemy of soft muffins.
7-10 years old
This age group is excellent for the careful task of folding the dough without rupture of the blueberry, and you can master the technology of filling the muffin cup evenly using an ice cream scoop. They are also suitable for creating a Strreusel topping by cutting butter with a pastry cutter or a flour mixture.
11 years of age or older
Older children can handle the entire recipe from the beginning to the end, and can learn valuable skills such as testing completion with toothpicks and understanding the change of oven temperature. You can experiment with the same variations, such as adding lemon scents or trying other fruits, helping to understand how baking works. This is also a finished muffin that is a good age to teach proper storage and food safety.
Try to try more family -like muffin recipes.
Bakery -style blue berry muffin
This moist and soft blue berry muffin bursts with strawberries and is crispy. Our technology ensures the uniform distribution of strawberries that make this classic muffin recipe a goalkeeper!
Serving: 24
Preheat the oven to 400 degrees and align with a paper liner in a muffin pan. Do not thaw if you use frozen blueberries.
Still flour, sugar, baking powder and salt in a large bowl. In a separate bowl, it stirs it together until the eggs, melted butter, vegetable oil, butter milk and vanilla extracts are soft.
Pour wet ingredients into dry ingredients and gently stir until you just mix. The dough will be thick and slightly bumpy. It’s not an overmix.
For the best texture and rise, keep the batter for 1 hour (optional). If you prefer it, keep the refrigerator overnight.
Gently fold the blueberries into the dough and book some for toppings. For the distribution of berry, fill the muffin cups with ordinary dough, fold the strawberry on the rest of the dough, and fill the cup to the top.
To make a Strreusel, combine flour, brown sugar and cinnamon with a small bowl. Cut the cold butter with a fork or pastry blender until the mixture is similar to rough crumbs. Sprinkle each muffin with Strreusel toppings.
Bake at 400 degrees for 5 minutes, reduce the oven temperature to 375 degrees, and bake for 15-18 minutes until a moist debris comes out in the toothpick inserted near the center.
Cool muffins in a pan for 5 minutes before it is completely cooled before removing the wire rack.
