Magnolia Bakery Blueberry Muffins – make muffins just like they do in the bakery
Magnolia Bakery Blueberry Muffins – make muffins just like they do in the bakery might be just the breakfast you are searching for. This lacto ovo vegetarian recipe serves 10 and costs 50 cents per serving. One serving contains 306 calories, 6g of protein, and 9g of fat. A mixture of baking powder, sugar, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 56 foodies and cooks. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Copy Kat. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: Magnolia Bakery's Oatmeal Muffins., Magnolia Bakery Blueberry Jamboree, and Blueberry Bakery Muffins.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 tablespoon baking powder
1 1/2 cup Blueberries lightly coated with flour
1 1/2 cup buttermilk
2 large eggs, beaten
3 cup Flour
3/4 teaspoon salt
3/4 cup sugar
6 tablespoon unsalted butter softened
1 1/2 teaspoon vanilla extract
Equipment:
muffin liners
muffin tray
bowl
oven
Cooking instruction summary:
Preheat oven to 350 degrees. Grease a 12 cup muffin pan generously.In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold in the blueberries into the batter.Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar. Bake for 20 - 22 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not over bake.
Step by step:
1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan generously.In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold in the blueberries into the batter.Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
2. Bake for 20 - 22 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not over bake.
Nutrition Information:
