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Blue Poop Challenge Muffins Recipe

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★★★★★

4.5 from 188 reviews

Delightfully colorful and bursting with fresh blueberries, these Blue Poop Challenge Muffins combine the tang of lime zest and buttermilk with a vibrant blue hue. Perfectly moist and topped with a sprinkle of coarse sugar for a sweet crunch, they make a fun and tasty treat for breakfast or snack time.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 Tbsp (15g) baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (120g) buttermilk
  • 1 Tbsp lime zest
  • 1 tsp vanilla extract
  • 1 tsp Wilton Royal blue food coloring
  • 1/2 cup (100g) vegetable oil
  • 1/2 cup (100g) sugar
  • 1/2 cup (100g) dark brown sugar
  • 2 eggs, room temperature

Add-ins and Toppings

  • 1 pint fresh blueberries
  • Coarse sugar (for topping)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 12-count muffin pan with non-stick spray. Set aside to ensure easy removal of muffins later.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning.
  3. Combine wet ingredients: In a small bowl, mix the buttermilk, lime zest, vanilla extract, and blue food coloring. The lime zest adds a fresh zing, while the food coloring gives the muffins their signature blue tone.
  4. Cream sugars and oil, add eggs: In a large mixing bowl with an electric mixer, beat together the vegetable oil, sugar, and dark brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating just until incorporated to maintain moisture and structure.
  5. Combine mixtures: Alternately add the flour mixture and the buttermilk mixture to the wet ingredients in the large bowl, mixing gently and just until combined after each addition. Overmixing can lead to tough muffins.
  6. Fold in blueberries: Carefully fold in the fresh blueberries, taking care not to break them in the batter to avoid discoloration and maintain whole bursts of fruit.
  7. Fill muffin pan: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Smooth the tops gently for an even bake.
  8. Add coarse sugar topping: Sprinkle coarse sugar evenly over each muffin to create a crisp and sweet crust upon baking.
  9. Bake muffins: Place the muffin pan in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating doneness.
  10. Cool and serve: Remove the pan from the oven and allow muffins to cool for 10 minutes before removing them from the pan to cool completely on a wire rack. This resting time helps the muffins set and prevents breakage.

Notes

  • Room temperature eggs help create a better emulsion and fluffier texture.
  • Be careful when folding in blueberries to prevent the batter from turning purple.
  • Use fresh blueberries for the best flavor and texture; frozen may alter batter consistency.
  • Coarse sugar on top adds a delightful crunch and visual appeal.
  • To make buttermilk substitute, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let sit for 5 minutes.

Keywords: blueberry muffins, blueberry lime muffins, colorful muffins, breakfast muffins, blueberry dessert

Find it online: https://cheflenacooks.com/blue-poop-challenge-muffins-recipe/