![]() The recipe works best when you use Greek yogurt. On the other hand, use melted butter for the streusel part of the recipe. If you forget, you can microwave for 10 seconds or less. Let it sit out for an hour or so before beginning. The butter for the muffin portion of the recipe should be softened. INGREDIENTS NEEDED FOR BLUEBERRY MUFFINS WITH YOGURT If you have extra zucchini from the garden, zucchini muffins are a delicious way to use them up. If you try this recipe I know that you won’t be disappointed!įollow my Creative Homemaking board on Pinterest.If you love muffins, you'll probably like some of my other muffin recipes like my donut muffins, almond poppy seed muffins, or pumpkin chocolate chip muffins.Īpplesauce oat muffins are one of my kids favorites. If you’re looking for the best bakery style blueberry muffins with crumble topping, you don’t need to look any further. ![]() They will store in the refrigerator for about a week, and you can freeze them for a couple of months. They will keep well at room temperature in a covered muffin storage container for a couple of days. You have lots of storage options for your muffins. If they are more on the cool side, you will have better luck removing them from the pan. I tried to take mine out while they were still a little too warm and they stuck a little to the bottoms of the muffin tins. Let the muffins cool almost completely in the pans before removing them to complete cooling on wire baking racks. Some of it will bake into the muffin during the baking process.īake muffins for about 25 minutes, or until lightly browned. Just stir together the remaining sugar, flour, salt, and melted butter. If you’ve never made a crumb topping before, you might be wondering what you put on top of the muffins before baking. I added a couple of blueberries to the top of each muffin. Spoon the muffin mixture into the prepared muffin tins, filling each tin 3/4 full. Gently stir in fresh or frozen blueberries. Add the eggs, milk, and vanilla extract and stir until combined.Īdd the flour mixture to the egg mixture, and stir until the mixture is just combined. In a larger bowl, mix together melted butter, vegetable oil, and sugar with a spoon or fork until smooth. Mix together flour, baking powder, and salt in a medium sized bowl and set aside. I greased mine with a thin coating of vegetable oil. Line your muffin tins with paper muffin liners or give them a quick coating of cooking spray. This is my favorite muffin tin for making jumbo sized blueberry muffins. A double recipe will make about 16 large muffins. One recipe makes about 8 large blueberry muffins. I used frozen blueberries for this recipe and they worked great.īest Blueberry Muffins with Streusel Topping You can use fresh or frozen blueberries for this recipe, but I wouldn’t recommend using frozen blueberries that have been thawed or they will be too soft. I am really happy with how these blueberry muffins turned out, and they are every bit as good as muffins from a bakery. The crumble topping just added to their nice appearance, and they tasted amazing. The muffins turned out big with nice round tops. I recently tried a new recipe that didn’t disappoint.
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