Blueberry Muffins Aunt Dorothy Wieliczkos Food

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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

AUNT BETTY'S BLUEBERRY MUFFINS



Aunt Betty's Blueberry Muffins image

My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. -Sheila Raleigh, Kechi, Kansas

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 13

1/2 cup old-fashioned oats
1/2 cup orange juice
1 large egg, room temperature
1/2 cup canola oil
1/2 cup sugar
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 10g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT BLANCHE'S BLUEBERRY MUFFINS



Aunt Blanche's Blueberry Muffins image

These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.

Provided by BEVY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Yield 12

Number Of Ingredients 8

½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
  • Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g

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

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

  • Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  • Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
  • Bake the muffins for 20 to 25 minutes, until golden brown.

BLUEBERRY MUFFINS



Blueberry Muffins image

My mom used to bake blueberry muffins for breakfast, and they were one of my absolutely favorites. As all muffins should be, these are creamy, not dry, with a nice crumb.

Provided by Sebastien Rouxel

Categories     main-dish

Time 45m

Yield 12 servings

Number Of Ingredients 16

1/4 cup unsalted butter, softened
3/4 cup sugar
1/2 t vanilla extract
1 Egg, large
1 cup Flour, divided
2/3 t baking powder
1/4 t baking soda
1/4 t salt
2/3 cup Sour cream or crème fraîche
1/2 cup Frozen blueberries
1/4 cup flour
1/4 cup sugar
1/4 cup almond flour
Pinch of salt
2 tablespoons Unsalted butter, cold and diced
Powdered sugar, for sprinkling

Steps:

  • Pre-heat oven to 325 F. In the bowl of a stand mixer, combine butter and sugar on low gear. Meanwhile, in a separate bowl, combine ¾ C flour, baking soda, powder and salt. Set aside. To the butter/sugar mixture add egg and vanilla. Add dry ingredients and continue mixing until just combined, then add the sour cream. In a small bowl, toss frozen blueberries with remaining ¼ cup flour and using a spatula, gently fold into batter. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
  • Make the streusel by combining the flour, sugar, almond flour and salt in the bowl of a food processor, then add the diced, cold butter, mixing until it there aren't pieces of butter. Set aside. Using an ice cream scoop, distribute batter into a 12-cup standard muffin tin with liners. If the batter is sticking to the scoop, dip in water. Sprinkle a teaspoon of streusel mixture on each muffin. Bake 25 minutes until muffins are puffed and golden brown. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
  • Check for "doneness" by sticking a knife into the center of a muffin. It should come out clean. When cool, finish with a sprinkle of powdered sugar.

THE SWEETEST BLUEBERRY MUFFINS



The Sweetest Blueberry Muffins image

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

Provided by KRUSTY

Categories     Quick Breads

Time 30m

Yield 18 muffins, 12-18 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1 cup milk
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
lemon zest
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 375°.
  • Grease 18 regular-size muffin cups (or 12 large size muffins).
  • In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  • Add eggs one at a time, beating after each.
  • Beat in vanilla, baking powder, lemon zest, and salt.
  • With spoon, fold in half of flour then half of milk into batter; repeat.
  • Fold in blueberries.
  • Spoon into muffin cups and sprinkle topping onto each muffin.
  • Bake 15 to 20 minutes, until golden brown and springy to touch.

Nutrition Facts : Calories 256.4, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 199.2, Carbohydrate 39.3, Fiber 1.3, Sugar 20.9, Protein 4.2

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.

Provided by evelynathens

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 cup milk
1/2 cup butter
1 1/2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed

Steps:

  • Preheat oven to 400F; line twelve muffin cups with paper liners.
  • Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
  • Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
  • Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
  • Variation: You can use raspberries instead of blueberries.

Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 311.1, Carbohydrate 32.5, Fiber 1, Sugar 14.5, Protein 4.1

BAKERY STYLE BLUEBERRY MUFFINS



Bakery Style Blueberry Muffins image

Provided by Dan Langan

Categories     main-dish

Time 55m

Yield 16 muffins

Number Of Ingredients 18

Nonstick cooking spray, for the pan
1 stick (4 ounces) unsalted butter, melted
2/3 cup (135 grams) brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (188 grams) all-purpose flour
2 3/4 cups (355 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
3/4 cup (160 grams) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs, at room temperature
10 tablespoons (5 ounces) unsalted butter, melted and cooled
2 tablespoons (1 ounce) vegetable oil
3/4 cup (6 ounces) buttermilk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups blueberries, fresh or frozen

Steps:

  • For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
  • Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
  • Add the flour and mix until completely blended and crumbly, then set aside.
  • For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
  • Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
  • Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
  • Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.

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.

AUNT NELL'S EASY BLUEBERRY MUFFINS



Aunt Nell's Easy Blueberry Muffins image

Make and share this Aunt Nell's Easy Blueberry Muffins recipe from Food.com.

Provided by Oak Knoll Mom

Categories     Quick Breads

Time 25m

Yield 15 muffins, 7 serving(s)

Number Of Ingredients 7

1 cup blueberries
2 cups self rising flour
1 cup sugar
2 eggs
1 cup milk
1/2 cup oil
1 teaspoon vanilla

Steps:

  • Rinse and drain blueberries. Set aside.
  • In large bowl mix dry ingredients.
  • In medium bowl mix liquid ingredients and combine with dry ingredients.
  • Fold in blueberries.
  • Bake at 350 for about 15 minutes.

Nutrition Facts : Calories 431.5, Fat 18.7, SaturatedFat 3.3, Cholesterol 65.3, Sodium 490.9, Carbohydrate 59.9, Fiber 1.5, Sugar 30.9, Protein 6.6

BLUEBERRY MUFFIN'S-AUNT ISABELLE'S RECIPE



Blueberry Muffin's-Aunt Isabelle's Recipe image

This is a family recipe that has been passed along through many generations. These are extra yummy when you use a mix of different berries, such as cranberries, blackberries or raspberries. Warning--they disappear fast!

Provided by Chef Joyous

Categories     Breads

Time 30m

Yield 12-18 muffins, 15 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
2 1/2 cups flour
2 teaspoons baking powder
1 pinch salt
1 pint blueberries

Steps:

  • Combine ingredients. do not over beat! (Best to mix by hand).
  • Spoon into greased muffin tins. Sprinkle sugar on top before baking.
  • Bake at 400°F for 20-25 minutes.

Nutrition Facts : Calories 208, Fat 7.3, SaturatedFat 4.3, Cholesterol 42.2, Sodium 127, Carbohydrate 32.7, Fiber 1, Sugar 15.4, Protein 3.5

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