CHEF JOHN'S BLUEBERRY MUFFINS
I decided to push the envelope and toss in 2 cups of blueberries!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
- Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
- Whisk flour, baking powder, baking soda, and salt in a small bowl.
- Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
- Spoon batter into prepared muffin cups.
- Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 34.3 g, Cholesterol 45.4 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 272.3 mg, Sugar 14.8 g
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.
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
BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)
This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.
Provided by tigerduck
Categories Quick Breads
Time 45m
Yield 6 muffins or 20 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
- In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
- Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
- Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
- Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
- Grease your muffin tins or use paper cups.
- Spoon in just enough mixture to fill each muffin cup.
- TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
- Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
- Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.
BLUEBERRY MUFFINS
These Mary Berry blueberry muffins are one of our favourite bakes. They are easy to make, light and fluffy and with the addition of blueberries, they're not too sweet.
Provided by cookingwithmykids
Categories Snack
Time 40m
Number Of Ingredients 7
Steps:
- Measure the flour and baking powder, into a large mixing bowl. Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
- Measure the butter and chop it into small pieces. Then use your fingertips to rub the butter into your flour until your mixture resembles breadcrumbs.
- Weigh the sugar and blueberries and add them to your flour mixture.
- Toss everything together so the fruit is well coated in the flour. This should help stop it sink to the bottom of the muffin when it cooks.
- Measure the milk into a jug and add the eggs, one at time, beating well between each addition.
- Add the wet ingredients to the dry and stir everything together. Don't overmix at this point - it's ok if the mixture is a little lumpy, just make sure the flour is stirred in and not hiding at the bottom.
- Spoon the muffin mixture into the muffin tin, dividing it equally among the cases.
- Bake the muffins in the oven for 20-25 minutes. They're ready when they've risen, turned golden and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave to cool for a few minutes. Remove the blueberry muffins from tin and put on a wire rack until they are totally cool.
Nutrition Facts : Calories 246 kcal, ServingSize 1 serving
FRESH BLUEBERRY MUFFINS
I love love love blueberries, especially in the summer! When I next have the opportunity to pick fresh berries, I want to make this recipe. It is a bit different from the typical muffin recipe, and I'm sure it will be absolutely delicious.
Provided by A Messy Cook
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease both muffin cups and tops of muffin tins around cups.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, and beat to combine.
- Combine dry ingredients and add alternately with milk to butter mixture.
- Stir in blueberries.
- Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
- Cool 30 minutes before removing from tins.
Nutrition Facts : Calories 216.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 30.4, Fiber 1.3, Sugar 12.5, Protein 3.8
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
- In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
- Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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.
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.
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