We had so much fun. As … Add both eggs and vanilla and whisk until well combined. They’re magically soft and moist on the inside with a sweet golden dome. Incredibly moist and fluffy with golden domed tops, you’ll fall in love with one bite! And divide among muffin molds. Thank you! Bake at 350 degrees F. for 20-23 minutes. Pour into the dry ingredients and stir … We are trying to say away from vegetable oils. Hi Nagi! Well done. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all … Can I substitute Coconut oil or olive oil instead of vegetable oil? Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet. Hi Xiu, what are you measuring in the teaspoon – different ingredients will weigh different amounts – N x, Hi Niran, yes definitely, this one is great with raspberries N x. Hi Nagi. In a large bowl combine the flour, sugar, salt, and baking powder. I actually cooked them using fan force at 190deg for 20-25 mins. Notify me via e-mail if anyone answers my comment. Grease 12 muffin cups or line with paper muffin … , at room temperature, lightly whisked (Note 2), I love hearing how you went with my recipes! Would I only use 3/4c if that were the case? Experiment . Hi Brenda! Fill the cups 2/3 full of batter. Your email address will not be published. And you’re just 30 minutes away from these being a reality in your life. Preheat oven to 375 degrees F. In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined. Unfortunately canned blueberries won’t work here as it’s a thick mix and would change the texture of the muffins – N x, Ooohh. I made the muffins with your suggestion of milk and vinegar. Tag me on Instagram at. Just in case you too were unable to resist blueberry bargains at the store…. Why the colors look different? Hi ! The vegetable oil or melted butter in your recipe coats the flour's absorbent starch granules, minimizing their ability to absorb moisture in the finished muffin. Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. I cut the recipe in half, and filled 6 standard size silicone muffin cups with the batter. They look and taste great. They ended up overflowing, big time!! In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, … These super moist Bran Muffins are a great way to start off the day. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: Here’s what you need (let’s pretend I didn’t forget EGGS in the photo!!! This recipe calls for 4 tablespoons of oil. Usually the addition of just one or two extra tablespoons of fat will yield a moister muffin. N x. Oohh sorry! These are so good, you'll think you are eating something that can't possibly be good for you...but they are! Or would I have to rehydrate them first for it to have a similar taste/texture? The next day and beyond, reheating them works wonders to make them ultra moist again (just 15 seconds in the microwave), as though they were freshly made. Can I use condensed milk instead of buttermilk? It also creates a denser muffin instead of a light and cake-y cupcake style muffin. Continue to whisk until the sugar dissolves. They are not overly sweet, they’re bursting with blueberries and once you make these, you will never look at another blueberry muffin recipe again! Join my free email list to receive THREE free cookbooks! Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) … Easy to throw together, moist and not too sweet. I was wondering if I would be able to substitute dried blueberries in the same amount? Hi Sally, are they smaller in size – like the mini cupcakes? Instructions. ): The making part is a 5 minute job if you use muffin liners and an ice cream scoop to fill the muffin tin: These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made. Stir dry ingredients into previously set aside wet ingredients just until combined. Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Melbourne. You just need to cook clever and get creative! N xx. If I use a 24 mini muffin tray how long should I cook them for? I highly recommend you try these chocolate muffins. Do not overmix. I love the way you gave alternatives to all your ingredients and advice. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too). Thick muffin batter: Thick batter helps ensure the muffins lift UP rather than spread OUT. Hi Regan – I would use coconut rather than olive as it has a nicer flavour and won’t overpower the muffin N x. Hi Nagi, I’m planning on baking these bad boys for my dad tomorrow with a bunch of fresh blueberries, I was wondering if I could sub out the buttermilk and replace it with Greek yogurt instead? Then combine wet ingredients. Keep leftovers in the fridge or freeze them for up to a month. THANKS! Too bad, it’s hard to find fresh blueberries here Anw, if I ever try this, I’m sure it will be divine (all your recipes are ). Still tasted moist and yummy! Thank you so much for all your recipes, can’t wait to try more , Hi Mae, I’m so glad you loved them!!! Hello! Hope you have a wonderful weekend! I feel great about giving these to my kids. Fat: All you need for this recipe is 2 tablespoons of coconut oil and that’s it for fat! These are the blueberry muffins of your dreams! Set aside and combine dry ingredients well in a seperate bowl. 12 of 23 – Nagi x. Hungry for more? You’re clearly a baking PRO! The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. 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