Beth wants to make exactly 60 blueberry muffins, and she’s determined to create a batch that is both delicious and visually appealing. This comprehensive guide will provide her with all the information she needs to achieve her goal, from gathering the right ingredients to mastering the baking process.

With precise measurements, step-by-step instructions, and expert tips, this guide will empower Beth to create a batch of blueberry muffins that will delight her taste buds and impress her friends and family.

Beth Wants to Make Exactly 60 Blueberry Muffins

This article provides a comprehensive guide to help Beth make exactly 60 blueberry muffins, ensuring perfect results every time. From precise ingredient quantities to baking techniques, this guide covers all the essential steps for creating delicious and evenly baked blueberry muffins.

Ingredients and Quantities

To make 60 blueberry muffins, you will need the following ingredients:

• 2 1/2 cups (312 grams) all-purpose flour
• 1 1/2 cups (300 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks or 226 grams) unsalted butter, softened
• 2 large eggs
• 1 cup (240 milliliters) milk
• 1 teaspoon vanilla extract
• 2 cups (340 grams) fresh blueberries

Muffin Tin and Baking Time

Use a 12-cup muffin tin for this recipe. Line the muffin cups with paper liners or grease them lightly with cooking spray.

Bake the muffins at 400°F (200°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter, eggs, milk, and vanilla extract until light and fluffy.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the blueberries.
6. Fill the prepared muffin cups about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Blueberry Distribution

To ensure an even distribution of blueberries throughout the muffin batter, gently fold them in using a spatula. Avoid overmixing, as this can break down the blueberries and make the muffins dense.

Muffin Size and Shape

Using a 12-cup muffin tin and the specified batter quantity, the muffins will be approximately 2 inches (5 centimeters) in diameter and have a rounded, slightly domed shape.

Tips for Success

• For best results, use fresh blueberries.
• Preheat the oven thoroughly before baking the muffins.
• Do not overmix the batter, as this can result in tough muffins.
• If you don’t have a muffin tin, you can bake the muffins in a 9×13 inch (23×33 centimeter) baking pan for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Optional Variations, Beth wants to make exactly 60 blueberry muffins

You can customize your blueberry muffins by adding different ingredients, such as:

• Nuts, such as chopped walnuts or pecans
• Other fruits, such as raspberries or strawberries
• Spices, such as cinnamon or nutmeg

Muffin Storage

Store the blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months.

Key Questions Answered

What type of muffin tin should Beth use?

Beth should use a standard 12-cup muffin tin for this recipe.

How long should Beth bake the muffins for?

Beth should bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Can Beth add other ingredients to the muffins?

Yes, Beth can add other ingredients to the muffins, such as nuts, chocolate chips, or fruit.