Awesome Blueberry Muffins Food

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TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY MUFFINS



Blueberry Muffins image

These used to be served at the Jordon Marsh department stores(now Macy's). On our shopping trips, my sister and I always made sure we stopped at their restaurant and had one of these blueberry muffins with a cup of coffee...they are delicious!

Provided by Denise in NH

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups blueberries
sugar, for sprinkling tops of muffins

Steps:

  • Grease 12 cup muffin pan.
  • Preheat oven to 375.
  • In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Combine flour, baking powder and salt.
  • Add alternately to creamed mixture with milk and vanilla.
  • Crush 1/2 cup berries and add to batter.
  • Fold remaining berries into batter and spoon into muffin pan.
  • Sprinkle with sugar.
  • Bake 30 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan 5 minutes and turn onto wire rack.

Nutrition Facts : Calories 245.6, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 263.4, Carbohydrate 37.8, Fiber 1.3, Sugar 19.8, Protein 3.8

EASY BLUEBERRY MUFFINS



Easy blueberry muffins image

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories     Dessert, Snack

Time 40m

Yield Makes 12

Number Of Ingredients 10

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  • Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  • Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

BLUEBERRY MUFFINS



Blueberry Muffins image

Make and share this Blueberry Muffins recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

  • Combine first 4 ingredients in a large bowl; make a well in center of mixture.
  • Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.
  • Spoon mixture into lightly greased muffin pans, filling two-thirds full.
  • Bake at 400° for 15 to 18 minutes or until golden brown.

THE AWESOME-EST BLUEBERRY MUFFINS



The Awesome-est Blueberry Muffins image

These blueberry muffins are not only made with yogurt, but it's also topped with a yogurt sauce for an even more delicious bite.

Categories     brunch     baking     breakfast     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 15

3 c. minus 2 tablespoons of flour
1 tsp. baking soda
2 tsp. baking powder
Heavy pinch of salt
Dash of nutmeg
1 c. sugar
1/2 c. vegetable oil
1 egg
1 generous cup plain, unflavored yogurt
2 c. fresh blueberries
Vanilla extract
Softened butter, for greasing muffin tins
Turbinado sugar (optional)
1 c. frozen or fresh blueberries (if using fresh, add 2 teaspoons water)
1/4 c. plain yogurt

Steps:

  • Preheat oven to 385 degrees.
  • In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
  • In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
  • Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
  • Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
  • Bake 20 to 25 minutes and allow to cool completely.
  • In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

AWESOME BLUEBERRY MUFFINS



Awesome Blueberry Muffins image

This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.

Provided by PSOPHIA17

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs, lightly beaten
½ cup canola oil
2 cups frozen blueberries

Steps:

  • Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
  • Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 11 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 201.8 mg, Sugar 15.8 g

AWESOME BLUEBERRY MUFFINS



Awesome Blueberry Muffins image

This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.

Provided by DebM2348

Categories     Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  • Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  • Mix this with flour mixture.
  • Fold in blueberries.
  • Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  • Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3

BLUEBERRY MUFFINS



Blueberry Muffins image

A classic sweet breakfast muffin that's a real favorite.

Provided by Paula Deen

Categories     bbq     Brunch     kid friendly     picnic     sweets

Time 10m

Yield 12

Number Of Ingredients 8

2 cups all purpose flour
2 teaspoons baking powder
1/2 cup sugar
1 stick melted unsalted butter
1 slightly beaten egg
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup brown or white granulated sugar

Steps:

  • Preheat the oven to 350 °F. Grease a 12-cup muffin tin.
  • In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
  • Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

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