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Easy Self-Rising Blueberry Muffins

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Easy Self-Rising Blueberry Muffins

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Easy Self-Rising Blueberry Muffins Recipe Easy Self-Rising Blueberry Muffins Recipe

These comfortable, tasty, fruit-filled cakes — made with self-rising flour — move in combination in a snap. If you’ve gotten blueberries within the freezer and our self-rising flour at the shelf, it is a fast and simple possibility for hot treats on a hectic day.

At a look

Prep
Bake
Total
Yield
12 cakes

Ingredients

  • 2 three/four cups King Arthur Unbleached Self-Rising Flour
  • three/four cup granulated sugar
  • three/four cup milk or buttermilk, or 2/three cup liquid whey (tired from yogurt)
  • 1/four cup vegetable oil
  • 2 massive eggs
  • 1 teaspoon vanilla extract
  • 1 to at least one half of cups recent or frozen blueberries
  • 1 tablespoon cinnamon-sugar or coarse white glowing sugar, not obligatory, for sprinkling on most sensible

  • 11 oz. King Arthur Unbleached Self-Rising Flour
  • five 1/four oz. sugar
  • 6 oz. milk or buttermilk, or five three/eight oz. liquid whey (tired from yogurt)
  • 1 three/four oz. vegetable oil
  • 2 massive eggs
  • 1 teaspoon vanilla extract
  • five to 7 half of oz. recent or frozen blueberries
  • 1 tablespoon cinnamon-sugar or coarse white glowing sugar, not obligatory, for sprinkling on most sensible

  • 312g King Arthur Unbleached Self-Rising Flour
  • 149g sugar
  • 170g milk or buttermilk, or 152g liquid whey (tired from yogurt)
  • 50g vegetable oil
  • 2 massive eggs
  • 1 teaspoon vanilla extract
  • 142g to 213g recent or frozen blueberries
  • 1 tablespoon cinnamon-sugar or coarse white glowing sugar, not obligatory, for sprinkling on most sensible

Instructions

  1. Preheat oven to 400°F. Prepare the muffin pan by means of greasing the cups or lining them with papers, then spraying the papers with non-stick baking spray; this is helping liberate the cakes from the papers.
  2. Whisk in combination the flour and sugar.
  3. In a separate bowl, whisk in combination the milk, oil, eggs, and vanilla. Add to the dry substances, stirring till the flour is moistened; it is going to be slightly lumpy.
  4. Quickly and gently stir within the blueberries.
  5. Fill the muffin cups three/four complete; sprinkle cakes with sugar, when you like.
  6. Bake the cakes for 20 to 25 mins, or till they are golden brown and a cake tester or toothpick inserted into the middle comes out blank.
  7. Remove the cakes from the oven, and make allowance them to chill for three to five mins within the pan. Remove them from the pan and serve heat or at room temperature. Wrap hermetic and retailer at room temperature for a number of days; freeze for longer garage.
  8. Yield: 12 cakes.
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