Blueberry muffins
Blueberry muffins

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, blueberry muffins. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. Blueberry muffins with the hearty flavor of cornmeal. I'm happy to share my recipe with you.

Blueberry muffins is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Blueberry muffins is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have blueberry muffins using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Blueberry muffins:
  1. Take 110 g butter
  2. Make ready 250 g plain flour
  3. Make ready 200 g caster sugar
  4. Prepare 2 eggs
  5. Take 100 ml milk
  6. Get 2 teaspoons baking powder
  7. Prepare 1/2 teaspoon salt
  8. Take Blueberry compote
  9. Make ready 225 g fresh blueberries
  10. Make ready 80 g caster sugar
  11. Take 1 /2 lemon juice
  12. Prepare For finishing
  13. Make ready Icing sugar or Power sugar

Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin. This easy blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day! Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston.

Instructions to make Blueberry muffins:
  1. Preheat oven to 180 C / Gas 4. Prepare paper cases. Sieve flour, baking powder and salt together and set aside.
  2. In a small saucepan, heat up blueberries, caster sugar until sugar dissolved squeeze lemon juice and stir well. Turn the heat of and leave it to cook down.
  3. Cream butter and sugar until light and fluffy. Add egg one at the time and beat well. Add milk and flour mixture. Beat until combined.
  4. Fill cake mixture in muffin case 1/2 full first then add about 1 tsp of blueberry compote in the middle them top up with cake mixture until 2/3 of the muffin cup. Bake at 180 C / Gas 4 for 25 to 30 minutes. Sprinkle some power sugar or icing sugar on top before serving

This easy blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day! Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt.

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