Blueberry Lemon Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Blueberry Muffins flavored with fresh lemons just picked from my lemon tree! You can find all the tips to get a bakery-style muffins with a professional high dome shape. Everyone will love it!
If you like a streusel top follow this recipe: https://bit.ly/2V9KlBu
BLUEBERRY LEMON POUND CAKE: https://rb.gy/sqyxw2
LEMON BARS: https://rb.gy/yk3awq
BLUEBERRY LEMONADE: https://rb.gy/1b3qns
BLUEBERRY BARS: https://rb.gy/efoocp
LEMON MERINGUE PIE: https://bit.ly/2N6mVdO
Please, leave a comment and subscribe to my channel for more recipe videos!
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Lighting:
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Kitchen Tools Using In This Video:
Muffin Pan:
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ITALIAN LINK: https://amzn.to/2rWgoFD
Muffin Liners:
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Whisk:
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Salt Grinder:
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Strainers:
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ITALIAN LINK: https://amzn.to/2J4ovZk
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
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INGREDIENTS
MAKES 12 MUFFINS:
100 g (1/2 cup) unsalted butter, softened at room temperature
30 g (2tbsp) flavorless oil (sunflower seed oil, canola oil...)
200 g (1 cup) caster usgar or granulated white sugar
2 lemon zest
3 eggs, room temperature
30 g (2 tbsp) lemon juice
360 g (2+3/4 cups) all purpose flour
12 g (2+1/2 tsp) baking powder
240 ml (1 cup) milk, room temperature
200 g (7 oz) blueberries
5 g (1 tsp) flavorless oil (sunflower seed oil, canola oil...)
4 g (1 tsp) all purpose flour
DIRECTIONS:
1. Grease a muffin pan and line it with 12 muffin paper liners.
2. In a large bowl place 100 g of softened unsalted butter, sugar, vegetable oil and mix with a whisk until creamy.
3. Add fresh lemon zest and egg one at a time. Mix until creamy and well incorporated (don't over mix).
4. Add lemon juice and mix: it's normal if it lumps, mix until creamy and well incorporated.
5. Alternate sifted flour, baking powder and milk: be very gentle and mix with a spatula until well incorporated and smooth (don't over mix).
6. In a medium size bowl place blueberries, 1 tsp of flavorless oil and mix gently.
7. Add 1 tsp of all purpose flour and toss until blueberries are well coated.
8. Incorporate blueberries to the batter mix.
9. Divide evenly the batter into 12 muffin molds: the cupcake molds will be full filled, so you'll get perfect high-dome bakery style muffins.
10. Add some blueberries on top of the muffins.
11. Bake in preheated oven at 210°C-410°F for 5 minutes: this helps to get higher muffins.
12. Then turn down the heat and bake at 190°C-375°F for about 15 minutes or until a toothpick comes out clean and the top is slightly golden.
13. Cool down on a wire rack.
14. You can store at room temperature in a plastic box or covered with plastic wrap for about 4 days.
These muffins aren't too sweet; if you prefer more sweet muffins, increase the sugar amount.
Видео Blueberry Lemon Muffins | Bakery Style Muffins | How Tasty Channel канала How Tasty
If you like a streusel top follow this recipe: https://bit.ly/2V9KlBu
BLUEBERRY LEMON POUND CAKE: https://rb.gy/sqyxw2
LEMON BARS: https://rb.gy/yk3awq
BLUEBERRY LEMONADE: https://rb.gy/1b3qns
BLUEBERRY BARS: https://rb.gy/efoocp
LEMON MERINGUE PIE: https://bit.ly/2N6mVdO
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK: https://www.facebook.com/HowTastyChan...
INSTAGRAM: https://www.instagram.com/howtastycha...
PINTEREST: https://it.pinterest.com/howtastychan...
--------------------------------------------------------------------------------------------------------
Video Gear Used For This Video:
Camera:
U.S.A. LINK: https://amzn.to/2Im0Z8E
ITALIAN LINK: https://amzn.to/2rKoWzl
Lens:
U.S.A. LINK: https://amzn.to/2Ii8vW9
ITALIAN LINK: https://amzn.to/2rK0bDr
Tripod:
U.S.A. LINK: https://amzn.to/2IleHN0
https://amzn.to/2GkCjeZ
ITALIAN LINK: https://amzn.to/2L30jH9
https://amzn.to/2rKK8Gg
Lighting:
U.S.A. LINK: https://amzn.to/2qZowZf
ITALIAN LINK: https://amzn.to/2BY3s7B
Kitchen Tools Using In This Video:
Muffin Pan:
U.S.A. LINK: https://amzn.to/2LcMENG
ITALIAN LINK: https://amzn.to/2rWgoFD
Muffin Liners:
U.S.A. LINK: https://amzn.to/3dx3zr3
ITALIAN LINK: https://amzn.to/2Zhd4pB
Whisk:
U.S.A. LINK: https://amzn.to/2LEMVLS
ITALIAN LINK: https://amzn.to/2xuxNst
Salt Grinder:
U.S.A. LINK: https://amzn.to/2U80lEP
ITALIAN LINK: https://amzn.to/2CCsSsu
Strainers:
U.S.A. LINK: https://amzn.to/2Y19MF3
ITALIAN LINK: https://amzn.to/2J4ovZk
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
-------------------------------------------------------------------------------------------------------
INGREDIENTS
MAKES 12 MUFFINS:
100 g (1/2 cup) unsalted butter, softened at room temperature
30 g (2tbsp) flavorless oil (sunflower seed oil, canola oil...)
200 g (1 cup) caster usgar or granulated white sugar
2 lemon zest
3 eggs, room temperature
30 g (2 tbsp) lemon juice
360 g (2+3/4 cups) all purpose flour
12 g (2+1/2 tsp) baking powder
240 ml (1 cup) milk, room temperature
200 g (7 oz) blueberries
5 g (1 tsp) flavorless oil (sunflower seed oil, canola oil...)
4 g (1 tsp) all purpose flour
DIRECTIONS:
1. Grease a muffin pan and line it with 12 muffin paper liners.
2. In a large bowl place 100 g of softened unsalted butter, sugar, vegetable oil and mix with a whisk until creamy.
3. Add fresh lemon zest and egg one at a time. Mix until creamy and well incorporated (don't over mix).
4. Add lemon juice and mix: it's normal if it lumps, mix until creamy and well incorporated.
5. Alternate sifted flour, baking powder and milk: be very gentle and mix with a spatula until well incorporated and smooth (don't over mix).
6. In a medium size bowl place blueberries, 1 tsp of flavorless oil and mix gently.
7. Add 1 tsp of all purpose flour and toss until blueberries are well coated.
8. Incorporate blueberries to the batter mix.
9. Divide evenly the batter into 12 muffin molds: the cupcake molds will be full filled, so you'll get perfect high-dome bakery style muffins.
10. Add some blueberries on top of the muffins.
11. Bake in preheated oven at 210°C-410°F for 5 minutes: this helps to get higher muffins.
12. Then turn down the heat and bake at 190°C-375°F for about 15 minutes or until a toothpick comes out clean and the top is slightly golden.
13. Cool down on a wire rack.
14. You can store at room temperature in a plastic box or covered with plastic wrap for about 4 days.
These muffins aren't too sweet; if you prefer more sweet muffins, increase the sugar amount.
Видео Blueberry Lemon Muffins | Bakery Style Muffins | How Tasty Channel канала How Tasty
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