You can also re-bake them at 300 degrees F or 150 degrees C for 6-8 minutes.Make the sweet sauce first by combining the powdered sugar, milk, and vanilla in a small bowl. To thaw, keep them in the fridge overnight and then pop them in the microwave on high for 30 seconds. Make sure they’ve cooled to room temperature before placing them in a freezer-safe container. Want to save these treats for up to 3 months? The freezer is your best bet. When you’re ready to serve them, simply pop them in the microwave for 20 seconds. Just be sure to keep them in a sealed plastic container. If you want to keep these muffins for longer or you’re making them in advance for some guests, you can also keep them in the fridge for up to a week.
#BUTTERMILK BISCUIT RECIPES BLUEBERRIES HOW TO#
But if you find yourself with some extra muffins (although it’s not likely given how good these are), here’s how to store them.īecause of those juicy blueberries in your muffin, they’ll stay soft and moist on your kitchen counter for several hours. Like most baked sweet treats, muffins are best when they are fresh out of the oven. How to Store and Freeze Blueberry Muffins Just remember that the smaller muffins will need a shorter baking time.
#BUTTERMILK BISCUIT RECIPES BLUEBERRIES PLUS#
Why not try adding other berries too? For this recipe, use the same amount of blueberries plus a little something extra like raspberries or mulberries.Don’t feel like doing the extra work of making a glaze? Don’t worry, you can also top of the muffin with some brown sugar before baking for that extra texture on top.This adds an extra layer of flavor and makes for delectably sweet and tangy muffin. For the mixture or the glaze, you can also add a bit of lemon juice.Mix all the ingredients together and you’ve got a glaze to brush over the top of your muffins. All you need is powdered sugar, milk or water, and for extra flavor, a little bit of vanilla extract. A blueberry muffin is good, but a glazed blueberry muffin is next level good! Making a glaze is super simple.Note that this will only work when you start with high heat so make sure your oven is preheated! Do you want that big bakery-style muffin with an extra fluffy top? Fill in those cups all the way to the brim.You can also try almond milk or soy milk. Plus, it makes the muffin perfectly moist. I love to use buttermilk because of the extra rich flavor it gives.
As for the milk, you can also tweak that to your taste.You can even add a few more on top right before baking. You can use fresh or frozen blueberries! Adding up to an extra cup won’t hurt either, so don’t be shy when folding in with those blueberries.Again, this might affect the texture slightly. Brown sugar will work as well as coconut sugar. White sugar is what makes the muffins soft and flavorful, but you can also switch it up with your sweetener of choice.It might affect the texture of the muffins just a little bit so make sure to read the instructions on substitution for your flour of choice. Instead of all-purpose flour you can use whole wheat flour or a gluten-free flour.Well, good news because YES! You can definitely tweak this recipe to suit your diet. If you’re following a special diet, you might be wondering if you can make a whole wheat or gluten-free version of this irresistible blueberry muffin.Here are some great ways to step up your blueberry muffin game! This is a classic recipe and makes for some delicious muffins, but you can always add in your own little twist depending on your taste or if you’re following a special diet. Tips and Tricks For Making the Best Blueberry Muffins Top with a thin layer of icing and a bit of turbinado sugar for the ultimate treat. Pair these with a cup of coffee and you’ve got the perfect breakfast or brunch.
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