BLUEBERRY MUFFINS
Blueberries = yummmmmyyyy!
This recipe is the perfect recipe for all my muffin lovers and blueberry lovers. I've also included healthy substitutes for those who are trying to eat healthier!
Ingredients:
A little less than 2 cups flour (250 grams)
1/3 cup sugar (70 grams)
2 tbsp brown sugar (29 grams)
2 eggs or 1/2 cup applesauce
3 tbsp of unsalted butter or replace with applesauce (44 grams)
2 tbsp oil or replace with applesauce (27 grams)
1 cup buttermilk (1 cup + 2 tbsp milk and 1 tbsp vinegar) (270 grams)
1 tsp vanilla (~2 grams)
3/4 cup Blueberries (washed)
2 tsp baking powder (~6 grams)
Wondering where to get a muffin pan? https://amzn.to/2BOBhM0
The Blueberry Muffin
1. Oil your muffin tin lightly. You may need more oil if you're not using non-stick muffin liners.
2. Sift your flour and baking powder. Whisk well.
3. Add your melted butter, oil, and sugars together. Add in your egg, vanilla, buttermilk, and mix. Gradually, add these ingredients into your dry. If you find that the mixture is very lumpy and hard to work with, let the batter rest for 5-10 minutes on the counter.
4. Coat your blueberries in flour to prevent them from sinking to the bottom and fold it into the mixture.
5. Scoop the batter into each muffin hole. Top with some berries on the top. Bake at 400 F or 200 C for 8-10 mins and then turn down the temperature to 350 F or 180 C for 18-20 min.
The recipe for blueberry lovers!
Notes: Blueberries have moisture, so your muffin will turn out to be more moist with more blueberries. This batter is not as runny, which is why I added a lot of blueberries.