Скачать или смотреть Bakery-Style LEMON BLUEBERRY MUFFINS at Home | ULTIMATE Bakery-Style High Dome Muffins Recipe

Want to know the secrets to the perfect bakery-style lemon blueberry muffins with a high dome? 🍋🫐 Look no further!

In this video, I'll guide you through an easy muffin recipe that promises tender, moist, fluffy, delicious results every time. Whether you're a baking enthusiast or just love sweet treats, these homemade muffins are perfect for breakfast or brunch.

Join me as I share my top 6 muffin tips and secrets to achieving that irresistible high dome. Let's bake some delicious muffins together!

🍋🫐Lemon Blueberry Muffins:🫐🍋
Makes 6 Bakery Style Muffins

✅Ingredients:
90 grams milk, lukewarm
1 teaspoon vinegar
200 grams caster sugar
Zest of 1 lemon
55 grams yogurt
1 teaspoon vanilla extract
1 egg, room temperature
200 grams all purpose flour
1 + 1/2 teaspoon baking powder
1/4th teaspoon salt
80 grams melted butter, cooled down
175 grams blueberries + extra for topping on muffins before baking
1 tablespoon granulated sugar

✅Process:
1. Massage the Zest of 1 large lemon or 2 medium sized lemons into caster sugar. This will help release its natural oils and flavour the muffins with lemon.
2. In another bowl, take very lukewarm milk (it should be bordering on room temperature) and add vinegar or lemon juice to it. Stir it around - the milk will curdle / split. This is perfect.
3. In a larger bowl, add the lemon scented caster sugar, instant buttermilk prepared in step 2 and add yogurt. Whisk until well combined and the sugar is nearly dissolved.
4. Add vanilla extract and egg. Whisk until the egg breaks down and mixes with the rest of the wet ingredients.
5. Sift all purpose flour / plain flour along with baking powder and salt into the wet ingredients.
6. Fold gently with the spatula first then use a whisk to combine the ingredients till you get a velvety smooth batter.
7. Add melted butter which has cooled slightly. Fold gently until the butter mixes with the batter. Do not overmix.
8. Fold in fresh blueberries and refrigerate the batter for 15-20 minutes.
9. While your batter chills and rests, preheat your oven to 220 Celsius / 425 Fahrenheit.
10. Brush the tops of the cupcake / muffin tray to ensure that the side section of the domes of the muffins don’t stick to the tops of the tray.
11. Place cupcake liners in alternate rows to space out the muffins and ensure plenty of circulation of air.
12. Scoop out the cold muffin batter and fill each cupcake liner to the top. Place 2-3 blueberries on the muffin batter and sprinkle granulated sugar.
13. Bake at 220 Celsius for 5 minutes, then lower the temperature to 180 Celsius and bake for a further 18-19 minutes or until done.
14. Let the muffins cool in the tray for 10 minutes then transfer to a wire rack to cool down completely.

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