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Post by maybetoday on Aug 13, 2021 23:42:39 GMT -5
PINEAPPLE BLUEBERRY MUFFINS
yield 12 STANDARD SIZE MUFFINS prep time 15 MINUTES cook time 18 MINUTES total time 33 MINUTES INGREDIENTS 2 cups (240g) all-purpose flour 1/2 cup (100g) granulated sugar 1/4 cup (50g) packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g) unsalted butter, melted and cooled 1/2 cup (118ml) milk 2 large eggs, lightly beaten 1 teaspoon vanilla extract 3 ounces (85g) blueberries 1/4 cup + 2 tablespoons (75g) crushed pineapple, partially drained sanding sugar, optional INSTRUCTIONS Preheat oven to 400°F. Line 12 standard muffin cups with paper liners, or grease the muffin cups if you want to skip the liners. Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center. In a separate bowl, stir together the cooled butter, milk, eggs, and vanilla. Add the butter mixture to the well in the flour mixture. Stir just until combined or a few streaks of flour remain. Gently stir in the blueberries and pineapple. (Save some blueberries to sprinkle on top if you like.) Divide the dough among the prepared muffin cups, using about 3 tablespoons to fill each cup about 3/4 full. If you reserved and blueberries, scatter them on top of the muffins. Sprinkle the top of each muffin with a pinch or two of sanding sugar if using. Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean. Cool the muffins in the pan on a wire rack for 5-10 minutes before serving. * Want more pineapple flavor? Add a little more of the juice from the crushed pineapple. link
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