When I say the best, I mean the best. This is the recipe we use for most of our muffins. This recipe works great with most add-ins which makes it a versatile recipe for any business or home baker. We also use this recipe in most of the muffins that we sell to other business. That is how good this recipe is for you and your business, and we want you to have it for free.
Recipe Yield: 12 Muffins
Prep Time: 20 minutes
Max Hold Time: 2 days
Base batter recipe:
4 Cups all-purpose flour
2 TBSP Baking Powder
1 ½ TSP Salt
2 Cups Granulated Sugar
1 Cups Canola or Olive Oil Blend
2 Cups Greek Yogurt
1 TBSP of vanilla extract
2 TBSP Blueberries
1 Cup Oats
1/4 Cup Brown Sugar
It is very important with this recipe to put the wet ingredients into the dry ingredients
In a bowl or mixer using a paddle attachment, combine the flour, baking powder and salt.
In a separate large metal bowl whisk together the eggs, sugar, oil, yogurt and vanilla extract until smooth.
Slowly add the wet mixture to the dry ingredients in the mixer and mix on low until all ingredients are combined. Mix until just combined. Do not over mix. If using a stand mixer, scrape down sides of bowl with spatula.
Line the muffin tin with liners (optional) or spray with non-stick spray if not using liner. Place scoop of muffin mix into each muffin cavity. Put 2 TBSP of blueberries in muffin cavity. Then place another scoop of muffin mix into muffin cavity on top of blueberries. Swirl with a knife.
Top with oat crunch toppings
Bake on 325˚F for 40-50 minutes or until a toothpick comes out clean.
This recipe is a great muffin base recipe. You can add any mix-in you want to the base recipe. It will always make a great muffin. You, also, can change out the topping to a crumble if you wanted.
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