Muffin Blueberry Mudah (5 Bahan)

Ini Muffin Blueberry Mudah are 5-ingredient blueberry muffins with the most delicious fluffy, moisture. They are big, soft bakery-style muffins ready in 40 minutes and perfect to meal prep delicious snacks for your week.

Isi kandungan

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I love making simple muffins and this recipe is similar to my Muffin Blueberry Tepung Badam or Muffin Blueberry Buckwheat but I wanted to make a version with more common ingredients that is still healthy and straightforward.

While you can find the full recipe just below, don’t miss my ingredients substitution tricks, baking tips, and process shots further down!

Muffin Blueberry Mudah

Ini Muffin Blueberry Mudah are 5-ingredient blueberry muffins with the most delicious fluffy, moisture. They are big, soft bakery-style muffins ready in 40 minutes and perfect to meal prep delicious snacks for your week.

5 dari 1 undi

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Masa persediaan: 15 minit minit

Masa Masak: 30 minit minit

Jumlah masa: 45 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 12 mufin

Kalori: 253.3 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 2 ½ cawan Tepung Naik Sendiri - (nota 1)
• ▢ 1 ¼ cawan Susu badam - (nota 2)
• ▢ ½ cawan Minyak Zaitun Perisa Ringan - (nota 3)
• ▢ 1 cawan Gula Tebu Tidak Dimurnikan - (nota 4)
• ▢ 1 ½ cawan blueberry - segar atau beku

Pilihan – disyorkan untuk perisa tambahan

• ▢ 1 sudu teh Ekstrak vanila
• ▢ 1 sudu teh Kayu manis
• ▢ ½ sudu teh Garam

arahan

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
• In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract. Set aside.
• In another large mixing bowl, combine self-rising flour, sugar, salt, and cinnamon if used.
• Buat lubang di tengah tepung dan masukkan bahan-bahan cecair yang lain.
• Gaul rata menggunakan spatula getah untuk menyatukan semua bahan, membentuk adunan yang licin.
• Gaulkan beri biru, dan kacau sehingga sebati.
• Bahagikan adunan secara sama rata ke dalam 12 lapisan kertas muffin.
• Bakar muffin di rak tengah ketuhar anda selama 25-35 minit pada suhu 180°C (350°F) sehingga ia berwarna perang keemasan dan pencungkil yang dicucuk di tengah keluar bersih.
• Let them cool down on a rack for 30 minutes completely before eating.

Nota

Nota 1: You can swap each cup of self-rising flour for 1 cup of all-purpose flour, in which you must add 2 teaspoons of baking powder. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.

Nota 2: Any plant-based milk works, like oat milk or soy milk, all work in this recipe.

Nota 3: You can try any low flavor oil like canola oil.

Nota 4Anda boleh menggunakan sebarang pemanis kristal, termasuk eritritol bebas gula atau gula kelapa.

Pada Suhu Ambien: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Loyang Muffin 12 Lubang

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Pemakanan

Berkhidmat: 1muffin | Kalori: 253.3kcal | Karbohidrat: 38.5g | Protein: 3.4g | Lemak: 9.9g | Lemak tepu: 1.3g | Lemak tak jenuh ganda: 1.3g | Lemak tak jenuh tunggal: 6.8g | Natrium: 131.8mg | Potasium: 41.9mg | Serat: 1.2g | gula: 18.6g | Vitamin A: 11IU | Vitamin C: 1.8mg | Kalsium: 38.3mg | Iron: 0.4mg | magnesium: 7.8mg | Fosforus: 27.6mg | zink: 0.3mg

Bahan dan Pengganti

You only need 5 ingredients to make these muffins, here’s how to pick them.

• Tepung Naik Sendiri – This is the base of your muffin, the baking powder included in the flour makes a light, airy crumb. If you don’t have self-rising flour, you can substitute with all-purpose flour by adding 2 teaspoons of baking powder per cup. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
• Susu badam – This brings a slightly nutty flavor. Any plant-based milk (such as oat or soy) works well; soy milk is a great option to boost the protein.
• Minyak Zaitun Ringan – To help create that fluffy, moist texture. You can also use canola oil or another mild, low-flavor oil. Avoid high-flavor oils that would overpower the muffins.
• Gula – To provides sweetness and make the crust brown a bit. For a healthier version, you can use unrefined cane sugar or coconut sugar.
• blueberry – These add natural sweetness, bursts of juiciness, and antioxidants. Use fresh for a vibrant flavor or frozen for convenience; both work fine, though frozen may lend a slightly purple hue.

How to Make Easy Blueberry Muffins

Here’s how to make this recipe in just a few steps.

Stir self-rising flour and sugar with a whisk in a large bowl.

Incorporate the almond milk and olive oil until just combined.

Very gently stir the blueberries into the dough to not break them.

Pour the batter into muffin cups and bake them for 25-35 minutes at 350 °F (180 °C).

Petua Membakar Carine

Let me share a few more tips to make it easier to make your best muffins ever.

• Mix It Right: Whisk almond milk, olive oil, and vanilla extract (if using) separately before adding to the dry ingredients for a smoother, more uniform batter.
• Lipatan Lembut: When incorporating blueberries, gently fold them into the batter to prevent breaking them and releasing too much juice, which can affect texture.
• Consistent Batter: Aim for a smooth batter without overmixing as overmixing can lead to denser muffins.
• Pengagihan Sekata: Divide the batter evenly among the muffin cups to ensure consistent baking; use a 1/2-cup measure for uniform muffins.
• Tambahan Pilihan: Enhance flavor by adding vanilla, cinnamon, and salt for extra depth—these small additions can transform your muffins.
• Variasi rasa: For a tangy twist, try swapping 2 tablespoons of almond milk with lemon juice and adding 1 teaspoon lemon zest.
• Peningkatan Protein: Use soy milk instead of almond milk to increase the protein content for a more nourishing treat.
• Penyimpanan: These muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months; thaw at room temperature the day before serving.

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