Perfect Muffins
Muffin Texture
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Ingredients
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Ingredients
- All-purpose flour375 g
- Milk240 ml
- Vegetable oil120 ml
- Eggs2 pcs
- Granulated sugar200 g
- Baking powder15 g
- Salt5 g
- Vanilla extract10 ml
- Blueberries200 g
Substitution Options:
Instructions
Preheat oven to specified temperature. Line muffin tin with papers.
💡 Paper liners prevent sticking
💡 Grease pan if not using liners
Whisk together dry ingredients in a large bowl.
💡 Sift for lighter texture
💡 Toss berries in flour to prevent sinking
In another bowl, whisk wet ingredients until combined.
💡 Don't overmix eggs
💡 Room temp ingredients blend better
Pour wet into dry, fold gently until just combined.
💡 Lumps are okay!
💡 Overmixing = tough muffins
Fold in berries gently. Divide batter among muffin cups.
💡 Fill based on texture preference
💡 Ice cream scoop for even portions
Bake until golden and toothpick comes out with few crumbs.
💡 Don't overbake
💡 Cool 5 min before removing
Expert Tips
Muffin Top Secret
For huge bakery-style tops, fill cups completely full and start at 425°F for 5 minutes, then reduce to 375°F.
Mix-In Calculator
The recipe calculator adjusts liquid if using frozen berries (they release moisture) vs fresh. Maximum 250g mix-ins per batch.
Storage Science
Room temp 2 days in airtight container. Freeze up to 3 months. Refresh in 350°F oven for 5 minutes.
Nutrition Information
Per 1 muffin
With blueberries
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