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Kittencals Muffin Shop Jumbo Blueberry

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Ingredients

Adjust Servings:
4 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup butter, softened
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon (or to taste)
1 tablespoon grated lemon zest
1 1/2 cups buttermilk (do not substitute milk in place of the buttermilk)
2 large eggs

Nutritional information

402.6
Calories
117 g
Calories From Fat
13.1 g
Total Fat
7.8 g
Saturated Fat
62.7 mg
Cholesterol
483.8 mg
Sodium
64.7 g
Carbs
2 g
Dietary Fiber
29.2 g
Sugars
7 g
Protein
1810 g
Serving Size

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Kittencals Muffin Shop Jumbo Blueberry

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    Cuisine:

    Just baked these and my kids love them! I did half strawberries and half blueberries. We also made them mini muffins instead so that they were better sized for my toddler. Reduced bake time to 18 minutes. They were absolutely perfect. Will make again for sure.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Kittencal’s Muffin Shop Jumbo Blueberry or Strawberry Muffins,These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough — these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275F oven for about 8 minutes — see my recipe#78579 for greasing pans :),Just baked these and my kids love them! I did half strawberries and half blueberries. We also made them mini muffins instead so that they were better sized for my toddler. Reduced bake time to 18 minutes. They were absolutely perfect. Will make again for sure.,What is the calorie count?


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    Steps

    1
    Done

    Set Oven to 375 Degrees F.

    2
    Done

    Set Oven Rack to Second-Bottom Position.

    3
    Done

    Generously Grease 12 Jumbo Muffin Tins, Then Cut Out Circles of Parchment Paper (or Waxed Paper) to Fit Into the Bottom of Each Muffin Tin.

    4
    Done

    in a Large Mixing Bowl Using an Electric Mixer Blend the Flour With Sugar, Butter and Salt Until Mixture Resembles a Fine Meal (reserve 1/2 Cup of the Mixture and Transfer to a Small Bowl; Set Aside to Sprinkle on Top of Muffins).

    5
    Done

    in a Small Bowl Mix Together Baking Powder, Baking Soda, Cinnamon and Lemon Zest to the Remaining Flour Mixture; Mix Until Combined.

    6
    Done

    in a Bowl Whisk Together Buttermilk With Eggs and Vanilla to Blend; Add to the Creamed Mixture; Gently Mix Just Until Combined (do not Over Mix!).

    7
    Done

    Carefully Fold in the Blueberries or Chopped Strawberries.

    8
    Done

    Divide the Mixture Between the Muffin Tins.

    9
    Done

    Sprinkle the Reserved Streusel Over Tops of Muffins.

    10
    Done

    Bake For About 25-30 Minutes, or Until Muffins Test Done (if Using Frozen Berries Baking Time Will Increase Slightly).

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    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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