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Blueberry upside-down Cake: https://www.youtube.com/watch?v=VDP3EeEhzvM
Blueberry Bundt cakes: https://www.youtube.com/watch?v=s6uQGZzNVJo
Blueberry Aqua Fresca: https://www.youtube.com/watch?v=eTDNHzF1k08
These blueberry muffins I’m showing you how to make today are truly like nothing you’ve ever tried before! They’re super unique and oh so tender, try this recipe out and they’ll be the show stopper to anyone you serve these to!
Enjoy💋
Ingredients:
1 cup Sugar
2 1/2 cup flour
1 cup blueberries
2 tsp. baking powder
1 tsp baking soda
1 tsp salt
4 tbs. butter
2 eggs
1/4 cup oil
1/4 cup milk
3/4 cup yogurt
2 tsp vanilla extract
crumb topping:
2 tbsp. sugar
2 tbsp. brown sugar
1/4 cup flour
3 tbsp. butter
Blueberry Topping:
1-2 cups blueberries
1 tbsp. sugar
Directions:
Start off by preparing your topping. In a small pot add the blueberries and sugar and cook down until the blueberries release all of their juices and become a thick syrup, about 10-15 minutes. Allow it to fully cool.
Make the crumb topping by combining the ingredients in a small bowl and smashing them together with a fork until crumbly. Place it to the side.
To prepare the batter start off by whisking together the eggs and sugar until combined. Slowly add in the oil while continuing to whisk then once combined continue with the room temperature butter. once fully incorporated, add the milk and vanilla extract.
Sift in the flour, baking soda/powder and salt and with your whisk very carefully mix it in only using a few strokes. Before all the flour is fully mixed in, add the blueberries and fold them in.
Line 12 cupcake tins with doubled paper liners and fill the cups full all the way to the top with the batter. Add the cooled blueberry topping and swirl it in if you please. Finish them off with the crumb topping and bake these in a preheated oven at 450 F for about 20 minutes until the toothpick inserted comes out clean. Allow them to cool for about 5 minutes before removing them from the pan and enjoy!