Blueberry Filled Muffins Food

BLUEBERRY-FILLED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

TO DIE FOR BLUEBERRY MUFFINS

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.

AWESOME BLUEBERRY MUFFINS

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.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BLUEBERRY CREAM-FILLED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups., In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BLUEBERRY PIE MUFFINS

Steps:

• Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
• In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
• In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
• Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
• Sprinkle streusel evenly over batter and blueberry mixture in each cup.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.

ULTIMATE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease muffin pan.
• Make streusel topping.
• In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1 teaspoon ground cinnamon.
• Cut in 3 tablespoons butter or margarine with pastry blender or fork until mixture resembles coarse crumbs.
• Set aside.
• Make muffin batter.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 1/2 cups white chocolate chips and blueberries.
• Spoon into prepared pan, filling almost full.
• Sprinkle with Streusel Topping.
• Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• Very tasty when served warm.
• For added punch.
• Melt remaining chip in microwave and drizzle over the muffins.

BLUEBERRY MUFFINS

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.

EASY BLUEBERRY MUFFINS I

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.