Bakery Style Blueberry Muffin moist, light and airy скачать в хорошем качестве

Bakery Style Blueberry Muffin moist, light and airy

How to make a moist, light and airy Blueberry Muffin bakery style. Here's what you'll need: Crumble Topping: 3 tbsp melted butter (36ml) 1/2 cup all purpose flour (65g) 1/2 cup sugar (100g) For the muffin: 1/2 cup melted butter (110g) 2 large eggs 1 cup sugar (200g) 1/3 cup yogurt (90g) 1/3 cup milk (85ml) 1 tsp vanilla (5ml) 2 cups all purpose flour (250g) 2 tsp baking powder (8g) 1/2 tsp salt (3g) 1 and a half cup blueberries 1. Preheat oven at 205℃ or 400℉. 2. In a bowl, combine all ingredients for crumble topping. Set aside. 3. In a large mixing bowl, mix together butter and sugar until fully combined, about 2 minutes. 4. Add eggs one at a time. Mixing every addition. 5. Add yogurt, milk and vanilla. Mix again. 6. Sift in all purpose flour, baking powder and salt. Mix just to combine. Do not over mix. 7. Then add blueberries (fresh or frozen). Gently fold. Do not over mix. Over mixing can cause bleeding. 8. Place muffin liner in a muffin pan. This recipe yields 6 large muffins or 12 standard muffins. 9. Scoop batter and divide equally onto the muffin pan. 10. Top with crumble topping. 11. Bake for 5 minutes in a preheated oven then lower the temperature to 180℃ or 350℉ and bake for 30 minutes or until toothpick comes out clean when inserted. 12. Let it cool down completely. 13. Serve and enjoy! Food for the soul: Habakkuk 2:14. For the earth will be filled with the knowledge of the glory of the Lord as the waters cover the sea.