BEST BLUEBERRY MUFFINS
Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 252, Fat 9 g, Carbohydrate 39 g, Protein 4 g, SaturatedFat 5 g, Sugar 22 g, Fiber 1 g, Sodium 224 mg, Cholesterol 52 mg
TRIPLE BERRY MUFFINS
These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish.
Provided by Kim19068
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- In a large bowl combine the dry ingresients.
- In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
- fold in berries.
- Fill greased or paper lined muffin pans 3/4 full.
- Bake at 375 for 20 minutes or until toothpick comes out clean.
- Cool for 5 minutes.
- Remove from Pan to a wire rack.
Nutrition Facts : Calories 259.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 50.1, Sodium 232.2, Carbohydrate 36, Fiber 1.4, Sugar 17.9, Protein 3.7
BLUEBERRY MUFFINS
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : ServingSize 1 Muffin
MIXED BERRY MUFFINS
Make and share this Mixed Berry Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 400°F.
- Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
- In another medium bowl, whisk the milk, oil and eggs.
- Mix well and pour into the well.
- Stir just until blended.
- Fold in the berries.
- Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- Cool in the pan for 5 minutes.
- Remove the muffins and serve warm or cool on a wire rack.
Nutrition Facts : Calories 229.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 33.9, Sodium 172.7, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 3.9
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
BERRY MUFFINS
This is a recipe from The Muffin Lady cookbook, that I changed a little bit. It makes a delicious, bakery style muffin. I use a frozen berry mix, and the combination is heavenly.
Provided by ciao4293
Categories Quick Breads
Time 40m
Yield 6-12 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Sift the dry ingredients together.
- Mix in the eggs, oil, butter, milk and vanilla.
- Fold in your choice of berries.
- (I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
- (Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so.
- Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.
BERRY OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
VERY BERRY MUFFINS
Thick and healthy muffins are made with fresh berries of any kind and rolled oats. Good source of calcium and carbs. I like to use either blueberries or raspberries in this recipe.
Provided by MINLEE
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
- In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
- Bake 25 to 30 minutes or until light golden brown.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.5 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 138.3 mg, Sugar 7.9 g
MOIST BLUEBERRY MUFFINS
Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that's just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note: the crumb colour is not as white as this muffin because of the brown sugar)KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough muffins.
Provided by Nagi | RecipeTin Eats
Categories Sweet Baking
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
- Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
- Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
- Add blueberries: Stir through most of the blueberries - reserve some for topping.
- Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
- Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
- Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
- Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)
Nutrition Facts : ServingSize 114 g, Calories 288 kcal, Carbohydrate 45.8 g, Protein 5.2 g, Fat 9.8 g, SaturatedFat 3.8 g, Cholesterol 42 mg, Sodium 218 mg, Fiber 1.4 g, Sugar 20.3 g
TO DIE FOR BLUEBERRY MUFFINS
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
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
QUICK AND EASY BLUEBERRY MUFFINS
This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 30m
Yield Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick - see note below for more details). Fold in the blueberries.
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 217, Protein 3 g, Carbohydrate 33 g, Fiber 1 g, Sugar 18 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 20 mg
FREEZER TO OVEN BERRY MUFFINS
From the freezer to the table in under an hour, these muffins are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they'll taste freshly baked, with soft tender insides and hot, gooey berries.
Provided by Food Network Kitchen
Categories side-dish
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
- Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
- For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
- When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
- These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.
BLUEBERRY MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
MIXED BERRY MUFFINS
These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 11
Steps:
- Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
- Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
- In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
- Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
- Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
TRIPLE BERRY MUFFINS
Triple Berry Muffins are moist, sweet, and bursting with tart berry flavor. Use fresh or frozen berries for these classically delicious breakfast treats.
Provided by Sue Moran
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
- Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
- Gently fold in the berries, just until evenly distributed.
- Divide the batter between the prepared muffin cups. This recipe makes enough for 12 large muffins, so you should be able to fill your muffin cups all the way to the top.
- Bake for about 25-30 minutes, until risen and just starting to turn golden on top.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 169 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
BEST BLUEBERRY MUFFINS EVER
The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You'll love this recipe from the world famous original Jordan Marsh department store muffins.
Provided by Rachel Farnsworth
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
- Add the blueberries to the batter and use a rubber spatula to gently fold them in.
- Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
- Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Nutrition Facts : Calories 260 kcal, Carbohydrate 42 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 180 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
BLUEBERRY MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
BEST-EVER BLUEBERRY MUFFINS
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
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
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
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.
EASY BLUEBERRY MUFFINS
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
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
MIXED BERRY MUFFINS
Easy-to-make muffins stuffed with fresh berries is a great way to use up left-over fruit and makes for excellent lunchbox fillers or easy snacks.
Provided by Alida Ryder
Categories Baked goods Baking muffins
Time 35m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
- Sift together the cake flour, baking powder and salt and set aside.
- In a separate bowl, combine the remaining ingredients and mix well.
- Pour the yoghurt mixture into the dry ingredients and mix to combine.
- Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
- Transfer the batter to the prepared muffin cases and place in the oven.
- Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely before serving.
- Store in an airtight container in the fridge for 3-4 days.
Nutrition Facts : Calories 270 kcal, Carbohydrate 33 g, Protein 6 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 155 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
BLUEBERRY MUFFINS
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
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.
AWESOME BLUEBERRY MUFFINS
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
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
CRUNCHY TOP TENDER BLUEBERRY MUFFINS
Start to prepare this recipe the night before you intend to serve. Warm blueberry muffins will be very welcome for breakfast. This is a long recipe, but worth the effort. Read through the entire recipe before starting to prepare. It is a very elegant presentation.
Provided by Elaine Douglas @BreadandSoupLady
Categories Muffins
Number Of Ingredients 15
Steps:
- Bring 1 c. fresh blueberries and 1 tsp sugar to simmer in a small saucepan over medium heat. Cook, mashing berries several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to about 1/4 c, about 6 minutes. Transfer to small bowl and cool, 10 to 15 minutes. Cover and refrigerate until ready to bake muffins.
- Whisk flours and salt together in a large bowl. Whisk 1 1/8 c sugar, zest and eggs together in a medium bowl until thick and homogenous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in 1 c. buttermilk and vanilla until combined.
- Using a rubber spatula, fold egg mixture into flour mixture until just moistened (batter will be very lumpy - do not overmix). Cover and let rest, refrigerated, overnight.
- For the topping: When ready to bake, adjust the oven rack to upper-middle position and heat oven to 425 degrees. Process sugar and zest in food processor, until combined, about 10 sec. Transfer to a small bowl and set aside.
- Spray standard muffin tin with non-stick spray. Whisk remaining 1/4 c. buttermilk and baking powder to combine. Fold buttermilk mixture and remaining 1 c. berries into muffin batter until just combined. (There should be no streaks of buttermilk).
- Using ice cream scoop or large spoon, divide half of batter equally among muffin cups (cups should be half full). Place teaspoon of cooked berry mixture on top of batter. Scoop remaining batter on top of berry filling.
- Using a butter knife, gently swirl berry filling into muffin batter using a figure 8 motion. Sprinkle lemon sugar on top of muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 5 minutes before serving.
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