Ingredients for Blueberry Muffins

Series Summary

Breakfast is believed by doctors, nutritionists… and mothers worldwide to be the most important meal of the day. Whether you’re a fan of eating a meal first thing in the morning or not, most of us can agree that breakfast food is some of the heartiest, most welcome fare out there when hunger strikes.

In this free video series, our expert will show you how to make blueberry muffins. This classic breakfast muffin is easy and fun to make, and is sure to please the whole family. Get easy to follow steps for mixing the flour and sugar, the wet ingredients and adding the blueberries. Get tips for making a delicious crumble topping and baking your muffins. If you love blueberry muffins but don't want to pay the price for something from a coffee shop or bakery, let our expert show you how to make these delicious homemade blueberry muffins.

Video Transcript

"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."