INA GARTEN BLUEBERRY MUFFINS *****(THE BEST!)
Categories Berry Breakfast Brunch Bake Kid-Friendly Quick & Easy Summer Edible Gift
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Instructions Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Zest Meyer lemon; set zest aside and save lemon for another use. For the topping, place all the streusel ingredients together in the bowl of a small food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly; set aside. Note: This makes a very loose streusel, if you like it with more clumps, add more butter. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter when the batter is almost incorporated. Donât over-mix! With a large spoon, scoop the batter into the prepared cups, filling them almost full. Divide streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown. Notes - If you donât have buttermilk, use regular milk and squeeze in a tablespoon of the lemon you used to zest with. Let set
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Ojeyi Livinus
[email protected]Overall, I thought these muffins were pretty good. They're not the best blueberry muffins I've ever had, but they're definitely worth trying.
George Kwakye
[email protected]These muffins are a bit too sweet for my taste, but I think they would be perfect for kids.
Zaw Oo
[email protected]I'm not a big fan of blueberries, but I still enjoyed these muffins. The crumb is so moist and tender.
Amelia Brown
[email protected]I used frozen blueberries in these muffins and they turned out great. I couldn't even tell that they were frozen.
Sara Ruiz
[email protected]These muffins are a bit more dense than I expected, but they're still very good. I think they would be perfect for a hearty breakfast.
Tricia Bowrin
[email protected]I added a streusel topping to these muffins and they were out of this world! I highly recommend it.
Mercy Iglesias
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Farjana Aktar mim
[email protected]I love that these muffins are made with whole wheat flour. It makes them a bit healthier than traditional blueberry muffins.
matt k
[email protected]I'm not much of a baker, but these muffins were so easy to make. I was really impressed with how they turned out. They're definitely going to be a regular in my kitchen.
ASTMER with gamer
[email protected]These muffins are amazing! I made them for a brunch party and they were a huge hit. Everyone raved about how light and fluffy they were.
M G
[email protected]I was a bit skeptical about making these muffins because I'm not a huge fan of Ina Garten's recipes, but I'm so glad I tried them! They were absolutely delicious.
Hiwot Embiale
[email protected]These are the best blueberry muffins I've ever had! The crumb is moist and tender, and the blueberries burst with flavor. I will definitely be making these again and again.
Michael Ndlovu
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they always turn out perfect. I love that I can use fresh or frozen blueberries.
Lottie Lungu
[email protected]These muffins are incredibly delicious! They have a perfect balance of sweetness and tartness, and the blueberries are plump and juicy. I love that they're not too dense, either.