Blueberry Muffins

Elevate your baking with homemade blueberry muffins made from scratch Caputo “00” Chef’s Flour for a gut friendly and tasty twist on a classic treat.

  • Yield: 12 Muffins
  • Prep Time: 10 min
  • Cook Time: 30 min

Ingredients

1 Cup Granulated Sugar
2 ½ Teaspoons Baking Powder
1 Teaspoon Salt
2 Large Eggs
½ Cup Buttermilk
½ Cup Milk
¼ Cup Butter, softened
1 Teaspoon Vanilla
2 Cups Fresh Blueberries or 1 1/2 Cups Frozen Wild Blueberries
¼ Cup Turbinado Sugar Divided, for topping

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Spray a 12-count muffin pan with nonstick spray or place in cupcake liners.
  3. In a large bowl, combine Caputo “00” Chef’s Flour, sugar, baking powder, and salt.
  4. In a separate bowl combine buttermilk, milk, butter, Olitalia Extra Virgin Olive Oil, and vanilla.
  5. Add the wet mixture to the dry until just combined, then fold in blueberries.
  6. Generously fill each muffin pan cavity with batter and top with turbinado sugar.
  7. Bake for 25-30 minutes or until golden and cooked all the way through.
  8. Serve, share and enjoy!

Products Used In The Recipe

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About the Chef



Meet Michele Loffreno

Michele Loffreno

Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.  
 
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.