Blueberry Muffins Recipe

VIDEO DESCRIPTION

In this video, Betty demonstrates how to make her sweetly divine Morning Coffee Blueberry Muffins. They are just the right texture and flavor, not too sweet, because the fresh blueberries take care of that!

VIDEO TAGS

bettyskitchen   Blueberry Muffins recipe   cooking tips   morning coffee blueberry muffins   muffin recipe   

VIDEO TRANSCRIPT

Blueberry Muffins Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making blueberry muffins. Blueberries are coming in season here and they’re inexpensive at the grocery store for the first week so I decided that it would be a good time to have blueberry muffins. We’re starting out with one well beaten eggs so I just use a mixer to take care of that and I think I’m through with that so I might get it out of the way. It takes up a lot of space. I’m going to be adding some sugar ½ cup this is just regular granulated sugar. I need ½ cup of sugar. Let’s get this going in our eggs. Next thing I have here is some oil. You can use any kind of vegetable oil that you like. I have chose canola oil. There’s a blended oil so if you like that you can use peanut oil, western oil whatever you like but we need ½ cup so I’ve measured out ½ cup of oil and then milk. I have measured let’s see what was it here. It was 2/3 of milk and I chose skim milk and I set this down a little bit. Next thing is some flour and we need 2 cups of flour. This is a doughy sort of thing so we’re going to be adding that in. I think I’ll just kind of swirl this around a little bit to get it blended well before I start putting that in and I might as well put my spice and my flavoring in. I do have some cinnamon here. This is ½ teaspoon of cinnamon so that goes in nice flavor and then we have 1 teaspoon of vanilla extract so I’m putting that in and that brings this too our flour so after I get this swirl it over around a little bit then I’ll be putting the flour in. So here we go, this is the kind of thing you might want to put just a little at a time so let me use right here I’m left handed and just pour a little bit and stir continue to pour a little bit and stir. It just makes it easier to get it mixed up. If you put it all in at once then you have a lot of clumping and it may be difficult to get it to combine well. If you have any problem with lumps then bring that electric mixer back and just blend it with an electric mixer. And that certainly will remove all of your lumps and I think we’re going to be fine here. I soaked up my clothes. I never use an apron as you can tell so I should be a little more careful when I have a lot floury things that I’m working with. You really don’t want to over blend this that’s just kind of a rule for biscuits and muffins and corn bread and corn sticks all of those kind of things so it’s not terrible if you leave some lumps in. It is worst to over blend if you start just beating this and it will not be the consistency that was intended originally so this is pretty much what you’re going to want it to look like when you put your blueberries in so let’s put some blueberries in. I have them measured here. They’re nice and fresh and I have 1 cup and I’ve washed them. Now you can make large muffins if you want too actually I have a muffin tin over here that if you don’t need too many of them and you want to make them large then you would have to increase your cooking time as compared to what we’re going to do. We’re going to use just a standard size muffin tin and I have already sprayed with canola oil. It needs to be well greased so the canola oil spray will be fine for the preparation of the pan. If you don’t like to use that oil and if you worry about it sticking or the muffin sticking you can use this approach which is to use baking cups and they’re just soaked in pieces of paper that you use to line your baking tin. So let’s go with this one. Now I do have a tip that you’ll find in Betty’s Kitchen about filling all of these to the same level. We’d like to have these ¾ of the way full and I have already tested these muffin tins to see how much that is and it’s just between 1 and 2 ounces using this measuring cup. You can see. We’ll you probably can’t see but there’s 1 ounce, 2 ounce, 3 ounce, 4 ounces it comes up to a half cup so it’s just half way in between 1 and 2 ounces filled this to ¾ of the way full so I’m going to spoon some muffin mix in here and kind of watch it go down and then let me press it a little bit and this is if you have the time to spend on doing that and I have it now at the level that I want and I just bring that out and place it in one of these available spaces. By doing it slow and easy like this ensures that they will all be at the same level and also it keeps you from dripping this batter all over the place because this is a very controlled movement. There’s no need to be using a spoon that is dripping because this is not a really drippy type of thing anyway so at about this point I would say it’s ¾ of the way full. Now if there are berries together like that I would separate them and maybe poke them under just a little bit and that’s good for that one so let me go away and fill this muffin tin and that should have 12 of them ready in this tin and then we’ll be baking them in the oven at 400 degrees for about 20 minutes so I’ll be back in a few minutes to continue the recipe. You can see my muffin tin of 12 is all filled. I fill this; I use my method of the quick dip. I’ll show you how to make them all equal for a couple and then I use just my natural instinct for filling the rest. If you’ve done this for a long time you’re pretty good at knowing where a ¾ of a cup is and when to stop so I’m telling you have to use my quick dip just because I put it on the internet. I had enough to make three extra ones and I put them in the baking cups just to show you what those look like in comparison to the others. .So these all go into the oven at the same time 400 degrees for about 2 minutes and then I’ll show you what the cooked muffins look like. My blueberry muffins are done. They have cooked 18 minutes and I can see that they’re browning up from the point that I don’t want to leave them any longer and they’re spooning across the top which tells me that they’re done so I’m bringing out the pan of 12 which have no liners and then I have the ones with a baking liners. There were only 3 of those and you can see that they have a little bit different shape. It just depends on what kind of pan you put them in. Let me see if I can get a couple of these out. Now with that spray it should come out very easily so I’ve got a plate here. Small serving plate, let’s take that first one and these are hot. If you let them cool down it’ll be a little easier to take care off in terms of coming out and handling them. There’s one serving and then these two would be very easy to get out here and here and just to show you how I might serve them either the two without the liners and then a nice fresh cup of coffee and here I have a little butter pat which is that little plate and some butter so you can just take a knife. This is not a great fancy knife but you can just cut in to one of these see the texture. You see the color inside. Take some of your butter and put it in there. Let it melt just a little bit and that’s going to be such a scrumptious bite.

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