Homemade Blueberry Muffin Recipe : ingredients for Blueberry Muffins

Uploaded by expertvillage on 06.02.2008

Hi! My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to take a
few minutes to show you how to make blueberry muffins that taste better than the ones out
of the box you get at the grocery store. Let's go over our ingredient list for today's recipe.
We've got starting off here, 1 1/2 cups of all-purpose flour. Just the plain white flour
you find at the grocery store. Nothing special. No kind of baker's flour. Next, we've got
some granulated sugar. It's 3/4 of a cup, or 6 ounces of granulated sugar. I have half
a teaspoon of salt. This is actually sea salt, but you can use iodized salt if you want.
I've also 2 teaspoons of baking powder. It's important to know that you get baking powder
and now baking soda. They're not interchangeable. Let's see what's next. We've got our oil.
I've got 1/3 of a cup here of vegetable oil. I would use vegetable oil. Don't use olive
oil because it'll end up tasting kind of weird. We've got some milk here. I have an egg. I
have one large egg. Using the other sizes will throw the recipe off, so stick with large.
I've got a 1/3 of a cup of milk here as well. You can use regular milk. I just wouldn't
use skim milk, because it screws up the balance of the recipe. I've also got some blueberries.
I've got one cup of fresh blueberries. I wouldn't recommend using the frozen ones because they
tend to turn your blueberries muffins purple. That is not what you want. You don't want
purple muffins. I've also got a couple more ingredients for our crumble topping that I
don't have with me in front of me, but I'm going to show you what they real quick. Besides
the blueberries, for the topping, we're going to go with one cup of granulated sugar. This
is separate from the other sugar, so it's a separate half cup. This is for the topping.
I've also got 1/3 of a cup of all-purpose flour. I also have 2 ounces of butter that
you want to be softened. Not 2 tablespoons, actually 2 ounces. I use salted butter. You
want to make sure it's salted because it makes it easier to make the crumble topping. Also,
you're going to need a little bit of cinnamon, like a teaspoon or teaspoon and a half of
cinnamon for the crumble topping. That's it.