Breads & Baked Goods, Breakfast
Blueberry Muffins
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
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Compatible with
Allergies
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Contains Milk/Dairy -
Contains Eggs -
Contains Wheat
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar, plus more for sprinkling
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup whole milk
- 2 cups fresh or frozen blueberries
Utensils
- 12 Cup Muffin Pan
- Muffin Liners
- Toothpicks
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Step 1
Preheat oven to 325F and prepare one 12-muffin tin with muffin liners.
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Step 2
Install the dough blade in the 72 oz Power Pitcher. Add the butter, sugar, and eggs. Install the lid, then select DOUGH and press START/STOP.
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Step 3
Once processing is complete, add the remaining ingredients except for the blueberries, and run the DOUGH program again.
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Step 4
Once complete, remove the blade and add the blueberries and stir in with a spatula.
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Step 5
Next, divide the batter among the 12 cups and sprinkle each one with sugar.
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Step 6
Bake for about 15-20 minutes until golden brown or a toothpick inserted into the center comes out clean.
