The Best Bakery Style Blueberry Muffins You’ll Ever Eat

你可以做的最好的蓝莓松饼!这些令人难以置信的面包店风格的蓝莓松饼,带有Crumb Topping的潮湿,完美甜美,与多汁的蓝莓迸发出来。你永远不需要另一个蓝莓松饼配方!

准备时间
20分钟
Cook Time
25.mins
Total Time
45分钟

每一次都在一段时间我喜欢发布一个基于童年最爱的食谱。当我说的时候喜爱,I mean, real deal butter and sugar baked up fresh just like something you’d find out of a bakery.

众多人知道雄心勃勃的厨房致力于激励你进出厨房威廉希尔app。这意味着我分享了大多数营养密集的食谱,你可以对烹饪和烘烤感到乐意。William Hill羽毛球威廉希尔app

However, it also means that I’m not afraid to challenge you to bake something to feel nostalgic (remember myfamous cinnamon rolls)或者你想要用书留下深刻印象,在星期天早上带着一本书和一杯咖啡留下令人印象深刻,或者在一个家庭早午餐的地方服务,并为你从头开始感到骄傲。

That’s where thesebest blueberry muffinscome in.They look and taste like they’re fresh out of a bakery with a gorgeous brown sugar crumb topping, plenty of flavor thanks to a touch of vanilla, browned butter, milk and of course, juicy blueberries. They are truly exceptional, and I hope you get a chance to bake them for someone you love. Or for yourself…cause baking is certainly my favorite form of therapy.

面包店风格一盘智慧上的蓝莓松饼h a bite taken out

Ingredients in the best blueberry muffins

这些是真正的交易,传统的蓝莓松饼配方使用好老黄油,糖和常规面粉。如果您正在寻找更健康和/或不麸质替代方案,请退房these!!否则,让我们来到这个惊人的怀旧最好的,最好的蓝莓松饼配方。这是你需要的:

  • All purpose flour:thebase这些令人难以置信的蓝莓松饼。
  • 棕色和白糖:we’re using bothbrownwhite sugarin this recipe for a wonderful sweetness that isn’t overpowering.
  • 牛油:for the perfect amount of moisture in these blueberry muffins. And yes, you’re going to brown it.
  • Eggs:to help bind these babies together.
  • Milk:feel free to use any milk you want (dairy free if desired).
  • Vanilla extract & almond extract:使用两者vanillaalmond extractsgives these blueberry muffins that bakery flavor you know and love.
  • Baking powder & salt:so that these muffins烘烤正确。
  • 蓝莓:for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!

blueberry muffin batter in a bowl

How to make a crumb topping for blueberry muffins

有什么比蓝莓松饼更好的碎屑顶部?美味的s威廉希尔免佣百家乐treusel纹理和味道真的是让这些松饼特别特殊的东西。要制作它:

  1. 在中碗中,将面粉和红糖混合在一起。
  2. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  3. Once you’re done mixing the rest of the blueberry muffin batter you’ll simply add the crumb topping to each muffin before baking.

blueberry muffins with crumb topping in a muffin tin

如何棕色黄油

Oh yeah, we’re adding brown butter to these amazing blueberry muffins. It can seem intimidating, but it’s easier than you think!

  1. Add ½ cup of your butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process.
  2. 几分钟后,黄油将开始棕色,在平底锅的底部转动一个漂亮的金色琥珀色。一旦黄油开始棕色并发出坚果香气,继续搅拌和从热量中删除。
  3. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.

blueberry muffins in a muffin tin

How do you keep blueberries from sinking in muffins?

This is an important (but super simple) part of making these bakery style blueberry muffins. Once you add the blueberries you don’t want them to all pool at the bottom.

为了让他们免于下沉,你将简单地将它们扔进大约2汤匙面粉,然后轻轻折叠到蓝莓松饼面糊。威廉希尔app简单!

easy bakery style blueberry muffin on a plate with blueberries

冰柜友好的蓝莓松饼

These easy blueberry muffins are freezer-friendly! Simply wrap muffins individually in冰箱安全袋或将它们存放在一个大的冷冻包里。当您准备好享受它们时,在微波炉中重新加热30-45秒或者在室温下简单地解冻它们。

More muffin recipes to try

蜂蜜桂香核桃香蕉松饼

Good Morning Healthy Maple Blueberry Zucchini Muffins

健康胡萝卜蛋糕松饼用乳脂干酪釉

健康花生酱香蕉松饼(乳制品免费+不含麸质)

健康双巧克力西葫芦松饼

If you make these bakery style blueberry muffins be sure to leave a comment and a rating so I know how you liked them! You can also tag me using the hashtag #ambitiouskitchen on Instagram. I appreciate it – xo!

最好的面包店风格蓝莓松饼

514.votes
面包店风格一盘智慧上的蓝莓松饼h blueberries
Course 早餐, Snack
Cuisine American
关键词 面包店风格的蓝莓松饼,最佳的蓝莓松饼,蓝莓松饼,蓝莓松饼与面包屑顶部
准备时间 20. 分钟
Cook Time 25. 分钟
Total Time 45 分钟
Serves 12.

The best bakery style blueberry muffins you'll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You'll never need another blueberry muffin recipe!

Ingredients

  • For the topping:
  • 1/2杯子多用途面粉
  • 1/2茶匙cinnamon
  • 1/3杯子包装红糖
  • 3汤匙s牛油,融化的
  • For the wet ingredients:
  • ½杯子牛油
  • 1杯子
  • 2large eggs, at room temperature
  • ½杯子milk (any milk should work here)
  • 1/2汤匙vanilla extract
  • ½茶匙almond extract
  • 干成分:
  • 2多用途面粉
  • 2茶匙baking powder
  • ¼茶匙salt
  • For the mix in:
  • 2fresh or frozen blueberries*
  • 2汤匙s多用途面粉

Instructions

  1. Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners.
  2. 棕色你的黄油:将½杯黄油添加到大片锅中,放在中热。黄油将开始裂纹,然后最终泡沫。确保在此过程中不断搅拌。几分钟后,黄油将开始棕色,在平底锅的底部转动一个漂亮的金色琥珀色。一旦黄油开始棕色并发出坚果香气,继续搅拌和从热量中删除。立即将黄油转移到中型碗中以防止燃烧,确保将所有棕色的黄油位上流在平底锅的底部。放在一边冷却10分钟或直到冷却到足以触摸。

  3. While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.

  4. 在一个大碗里,一起搅拌粉,烘焙粉和盐。搁置。
  5. 在一个单独的大碗中,拍打棕色的黄油和糖。一次慢慢加入鸡蛋中。(It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.

  6. 将蓝莓和2汤匙面粉添加到中等碗中并用面粉涂上蓝莓。这是因为烘烤时,蓝莓不会落到松饼的底部。轻轻折叠蓝莓进入松饼面糊。

  7. 将面糊均匀地分开在制备的松饼盘之间。撒上顶部的顶部。烘烤23-28分钟或直到测试仪出来的中间干净。在去除之前,让松饼冷却5分钟。制作12个松饼。

食谱笔记

If you use frozen berries, the batter may seize up a bit and seem cold, but don't worry -- they will still bake up beautifully.

To make gluten free: I recommend using my gluten free blueberry muffin recipe. Or you can try subbing a 1:1 GF all purpose flour. Please know I have not tested any subs.

Nutrition
Servings: 12.muffins
Serving size:1松饼
Calories:288kcal
Fat:11.3g
饱和脂肪:6.7G.
Carbohydrates:45.8g
纤维:1.6G
糖:23.6G.
蛋白:3.9g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats

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