HPK taruh disini
Bursting with frésh bluébérriés with a téndér crumb and sparkling sugar crust, thésé réally aré thé bést bluébérry muffins. I’vé triéd fussiér récipés that call for mashing somé of thé bluébérriés into thé battér or évén swirling homémadé bluébérry jam into thé mix, but théré’s no nééd for all that — this simplé récipé tops thém all.
INGREDIENTS:
- 2 cups all-purposé flour, spoonéd into méasuring cup and lévéléd-off
- 2 téaspoons baking powdér
- 3/4 téaspoon salt
- 1 stick (1/2 cup) unsaltéd buttér, softénéd
- 1 cup granulatéd sugar
- 2 largé éggs
- 1-1/2 téaspoons vanilla éxtract
- 1/4 téaspoon almond éxtract
- 1/2 cup milk
- 2-1/4 cups frésh bluébérriés
- 2 tabléspoons turbinado sugar (also calléd raw sugar or démérara sugar)
FOR COOKING
- Non-stick cooking spray
- 12 papér muffin linérs
INSTRUCTIONS:
- Préhéat thé ovén to 375°F. Liné a 12-cup muffin tin with papér linérs. Spray thé pan and thé linérs with non-stick cooking spray.
- In a médium bowl, whisk togéthér thé flour, baking powdér and salt.
- In thé bowl of an éléctric mixér, béat thé buttér and granulatéd sugar for about 2 minutés. Add thé éggs oné at a timé, scraping down thé sidés of thé bowl and béating wéll aftér éach addition. Béat in thé vanilla éxtract and almond éxtract. (Thé battér may look a littlé grainy -- that's okay).
- Gradually add thé flour mixturé, altérnating with thé milk, béating on low spééd to combiné. Thé battér will bé véry thick. Add thé bluébérriés to thé battér and fold géntly with a spatula until événly distributéd. Do not ovérmix.
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