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Shantel
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Friday 21 August 2026 22:47:09 GMT
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Bí kíp mua sắm hoàn tiền ai cũng nên biết. BIDV #BIDVSmartBanking #hoptaccungBIDV #xu #lisana
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With these two tricks, you're guaranteed to have the best blueberry muffins. 🫐🌟 Scroll down or tap the link in the @allrecipes bio for full recipe details. ⤴️ ✨ Cornflake Topping: 1 1/4 cups cornflakes 1/4 cup white sugar 5 tablespoons butter, melted 🫐 Muffin Batter: 1 stick butter, melted 3/4 cup white sugar 1/2 teaspoon kosher salt 2 teaspoons vanilla extract 1 large egg 2 cups all-purpose flour plus 2 teaspoons for coating berries 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup sour cream 1/2 cup buttermilk 1 1/2 cups fresh or frozen blueberries Directions: Preheat the oven to 400 degrees F (200 degrees C). Prepare a standard 12-cup muffin tin with liners. For cornflake topping: add cornflakes, sugar, and melted butter to a bowl. Stir to combine. Place in the freezer while making the batter. For muffin batter, combine melted butter, sugar, salt, and vanilla in a mixing bowl. Add egg and whisk to combine. Combine flour, baking powder, and baking soda in a small bowl. Add half the flour mixture. Stir until mostly incorporated, then add sour cream and buttermilk. Add remaining flour mixture and stir until combined Toss blueberries with 2 teaspoons flour in a small bowl. Fold berries into the batter. Divide the batter evenly between the muffin cups. Top each muffin with a generous amount of cornflake mixture (you can break it up some when you pull it out of the freezer). Bake for 10 minutes at 400 degrees F (200 degrees C), then reduce temperature to 350 degrees F (180 degrees C), and continue to bake until a toothpick inserted in the center of a muffin comes out clean and the edges of the muffins have browned, 10 to 14 minutes. 🧑‍🍳: @Alex Roberts #AllrecipesAllstar #blueberry #muffins #cornflakes
With these two tricks, you're guaranteed to have the best blueberry muffins. 🫐🌟 Scroll down or tap the link in the @allrecipes bio for full recipe details. ⤴️ ✨ Cornflake Topping: 1 1/4 cups cornflakes 1/4 cup white sugar 5 tablespoons butter, melted 🫐 Muffin Batter: 1 stick butter, melted 3/4 cup white sugar 1/2 teaspoon kosher salt 2 teaspoons vanilla extract 1 large egg 2 cups all-purpose flour plus 2 teaspoons for coating berries 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup sour cream 1/2 cup buttermilk 1 1/2 cups fresh or frozen blueberries Directions: Preheat the oven to 400 degrees F (200 degrees C). Prepare a standard 12-cup muffin tin with liners. For cornflake topping: add cornflakes, sugar, and melted butter to a bowl. Stir to combine. Place in the freezer while making the batter. For muffin batter, combine melted butter, sugar, salt, and vanilla in a mixing bowl. Add egg and whisk to combine. Combine flour, baking powder, and baking soda in a small bowl. Add half the flour mixture. Stir until mostly incorporated, then add sour cream and buttermilk. Add remaining flour mixture and stir until combined Toss blueberries with 2 teaspoons flour in a small bowl. Fold berries into the batter. Divide the batter evenly between the muffin cups. Top each muffin with a generous amount of cornflake mixture (you can break it up some when you pull it out of the freezer). Bake for 10 minutes at 400 degrees F (200 degrees C), then reduce temperature to 350 degrees F (180 degrees C), and continue to bake until a toothpick inserted in the center of a muffin comes out clean and the edges of the muffins have browned, 10 to 14 minutes. 🧑‍🍳: @Alex Roberts #AllrecipesAllstar #blueberry #muffins #cornflakes

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