Gemma’s Best-Ever Blueberry Muffins | Bigger Bolder Baking
Hi Bold Bakers! So I don't know about you but I've alwaysbeen striving to make these blueberry muffins that you get in bakeries.
They're really big, they've got crunchystuff on top and they're incredibly soft in the middle.
Well, get excited, because I've gotthat exact recipe for you right now.
As always the recipe can be found on my website andmake sure you check out BiggerBolderBaking.com
Because I've got tons more recipes and videos over there.
So the first step we’re gonna do is make ourcinnamon crumb topping in this bowl.
Add in your flour, sugar, and cinnamon.And then with a fork just mix these ingredients together.
So now that it’s mixed, the next step we’regonna do is pour in some melted butter.
Now you pretty much see exactly what I'm trying to do here straightaway.
Do you see the way it starts to clump into these crumbs?This is exactly what we’re looking for.
This creates that lovely crunchy texture on the top of your muffin.
This is an extra step but believe me it’s well worth it.
Okay lovely. Here’s our crumb.
Smells delicious, looks perfect, I'm gonna pop thisinto the fridge and we’re gonna make our muffin batter.
Into this bowl we’re going to add in some sugar,plain yogurt, or Greek yogurt, whatever you like. An egg.
For those of you who don't eat eggs, you can alwayssubstitute it with applesauce or banana
and all that information can be found on my website.
A little splash of milk. Some flavorless oil,like coconut or vegetable.
And some vanilla extract.
Then with your whisk just mix these all together.
So those are my wet ingredients, I'mgonna put them over to the side
and in a separate bowl we’re gonnamix up our dry ingredients.
So into this I'm gonna add in some flour,baking powder, to help our muffins rise,
and some salt. And then just givethese a quick mix together.
You'll notice that when I bake I mix mydry separately and my wet before
I combine the two and it just makes sure thateverything is mixed well together.
Okay lovely, those are our dry ingredients.
Gonna bring back in our wet, and you know howthis goes, add your dry into your wet.
Then whisk both together.
So you know the way I said these muffins are reallyincredibly soft, well the reason they are is
because of the yogurt, the yogurt inthere is an acid and it actually tenderizes
the flour, makes it nice andsoft, and really tender.
So it’s a really fantastic ingredient.
Now just like when you're making pancakes,waffles, lots of of other batters,
lumps are okay here, so just mix ituntil it comes together like so.
I still see a few lumps but that’s grand, it’swell mixed, we don't need to mix it any more,
now the next thing we’re gonna do isadd the star of the show, our blueberries.
So let me tell you a little something about blueberries,I like to use frozen blueberries and I’ll tell you why,
blueberries are not in season all year long, but whenthey're frozen they actually are frozen at their peak season
so they're at their best. So I like to buy themorganic, with no added sugar, just as they are,
and I actually put them into the batter frozen as well
and the reason I do this is because theydon't bleed and the color doesn't run.
Okay so just give these a quick fold in.
I read somewhere that Beyoncé eats blueberriesevery morning so now I eat blueberries every morning.
Perfect.
Now you want to bring in your muffin tin.And start filling it up.
So as you can see I ready lined my cupcaketin and I'm gonna put nice big scoops
of batter into each well.
Now I like to fill these up almost to thetop, because I like really nice big
muffins, but honestly you can doa little bit less and make more.
This recipe will yield you around 9-10 big muffins.
I wasn't lying when I said I like big muffins,I filled these almost to the top.
So here I have our cinnamon crumb,
all you have to do with this guy is just generouslyscoop a big spoonful over the top of your muffin.
Now be generous with this becausewhen it bakes it spreads
and you can fit quite a lot on there.So you might think did I go too far?
You can never go too far with cinnamon crumb.
So I know I'm making these beautiful little muffinsbut you can also make this into one nice big loaf,
or a round cake. You wanna bake it off at 350ºF/180ºCfor roughly 45-55 minutes or so,
it’s gonna be a big guy so it’s gonna take some time.
Okay, perfect.
So these are looking superb, I love them.Here’s a really fun tip about this recipe,
you can actually freeze them offas-is, right now, the raw batter,
then whenever you want fresh blueberry muffins,you can take them out, put them back into the tin,
into the oven, hey presto. As for right now though, I'm notgonna freeze them, I'm gonna pop these guys straight into the oven.
So bake your muffins off 375ºF/190ºC
for roughly 45-50 minutes oruntil a nice golden brown on top.
This has got to be my favorite part of the job,
just look at how beautiful they are, you can see that they'redone because they're nice and golden brown on top, and if you push down
it's firm under your finger but it’s still soft,like I promised you, soft lovely muffins.
Fantastic.
So you can let these cool down, you can storethem at room temperature for up to 3 days,
or you can just crack one open right now.
Just look at that, what did I promise you?Bakery style blueberry muffins.
And these guys deliver.
This is exactly what I was going for.Actually better than expected.
So let's have a taste.
Mm… Not only does this deserve a happydance, it deserves a happy song.
These are absolutely gorgeous.
I'm really glad that I mastered this recipeand that I get to share it with you.
Without a doubt, put this on the top of your priority baking list.
So here's your homework for today, head over toBiggerBolderBaking.com, print off the recipe, try it,
and upload a photo to my websitebecause I would love to see them.
Thanks so much for watching, and I’ll see you backhere really soon for more Bigger Bolder Baking.
Filled with plump blueberries and topped with a sweet and crunchy streusel, my Best-Ever Blueberry Muffins recipe is the one you need. WRITTEN recipe: http://bit.ly/BestEverBlueberryMuffins SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers The Gemma Stafford page is now called Bigger Bolder Baking — with new shows coming alongside old favorites! And of course, I’ll be here with Big and Bold recipes, giving you the confidence to bake anytime, anywhere. Get More Best-Ever Recipes & Videos! * Best-Ever Chocolate Chip Cookies: http://bit.ly/BestChocChipCookies * Best-Ever Brownies: http://bit.ly/GemsBestEverBrownies * Best-Ever Banana Bread: http://bit.ly/BestEverBananaBread Hi Bold Bakers! My Best Ever Blueberry Muffin recipe is the be-all, end-all of muffins. My blueberry muffins are big and impressive berry-studded muffins with a tall muffin top and, of course, a sweet and crunchy streusel topping. Let’s get baking! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ * Liv’s Instagram: https://www.instagram.com/livhungry/ * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Ense: https://www.biggerbolderbaking.com/ense/ * Twitter: https://twitter.com/gemstaff16 Get the WRITTEN recipe: http://bit.ly/BestEverBlueberryMuffins #blueberrymuffins #muffins #breakfast