My Favorite Blueberry Muffins
Freezer Friendly Make Ahead Blueberry Muffins Bursting With Flavor!
This is my special blueberry muffin recipe that I created especially for blueberry muffin lovers! I like it so much. When you make this recipe, you will see that it has a magnificent flavor and a wonderful texture. The freshness life of this muffin is about 4 days but if frozen it will last for months.
Large blueberries or small, enjoy the fruity burst of flavor alongside the smooth and velvety feel of the the fresh soft muffin. Be sure and use LOTS of blueberries for crowd pleasing results!!
The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you. OK, here is the recipe. You know that all ingredients should be room temperature.
Note: Muffin pans vary in size. Only fill the muffin cups 2/3 full. That way the muffin will have room to rise.
One cool trick is to use the paper cupcake liners. Or you can spray your muffin tins liberally with pan spray.
Make sure you use the cup liners, pan spray, or oleo so that your muffins do not stick.
Plan to make these on a day when you are cooking ahead for other weekly meals. Enjoy some today and freeze the rest for later. Double your recipe and use them daily for breakfast or lunch boxes.
Reheat them in the microwave or put a few in the toaster oven to crisp up the edges. Watch the time and temperature. For best results, remove from freezer the night before you intend to use them.
Depending on the size of your blueberries, make sure you use enough to make your muffins look like the ones above.
Here's a recipe for jumbo blueberry muffins that uses extra eggs and vegetable oil:
Jumbo Blueberry Muffins with Extra Eggs and Vegetable Oil
This recipe yields about a dozen jumbo muffins, bursting with blueberries and rich with extra eggs and vegetable oil.
#blueberrymuffins #tastytreat #mealplanning #freezerfriendlymuffins #mealpreparation
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- Clean up will be so much easier that way!
- Be sure to include these ingredients to your weekly shopping list and you will save time!!
Plan to make these on a day when you are cooking ahead for other weekly meals. Enjoy some today and freeze the rest for later. Double your recipe and use them daily for breakfast or lunch boxes.
Reheat them in the microwave or put a few in the toaster oven to crisp up the edges. Watch the time and temperature. For best results, remove from freezer the night before you intend to use them.
Depending on the size of your blueberries, make sure you use enough to make your muffins look like the ones above.
Here's a recipe for jumbo blueberry muffins that uses extra eggs and vegetable oil:
Jumbo Blueberry Muffins with Extra Eggs and Vegetable Oil
This recipe yields about a dozen jumbo muffins, bursting with blueberries and rich with extra eggs and vegetable oil.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 ½ cups fresh or frozen blueberries (thawed if frozen)
- ½ cup sugar for topping (optional)
Instructions:
- Preheat your oven to 400°F (204°C). Grease a jumbo muffin pan or line it with jumbo muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, eggs, and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Fill the prepared muffin cups almost to the top with batter.
- Sprinkle with additional sugar for a crunchy topping (optional).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For even moister muffins, you can substitute some of the milk with sour cream or yogurt.
- If you don't have jumbo muffin liners, you can use regular-sized muffin liners and fill them about ¾ of the way full. The baking time may need to be adjusted slightly.
- You can add other ingredients to this recipe, such as chopped nuts, lemon zest, or a streusel topping.
#blueberrymuffins #tastytreat #mealplanning #freezerfriendlymuffins #mealpreparation
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Pastry Chef shares baking secrets.
#Baking #Tasty
#Baking #Tasty
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