Blueberry Pie Muffins Food

BLUEBERRY PIE MUFFINS

Steps:

• Place the sugar, cornstarch, cinnamon and blueberries in a medium pan.
• Add the water and stir to combine. Cook on medium-high until starting to boil.
• Reduce heat to low and let cook for about 10 minutes or until the mix has thickened.
• Remove from heat and allow to cool to room temperature. The filling can be refrigerated in a tight container for up to a week.
• Place the flour, baking soda, baking powder, sugar and lemon zest in a bowl.
• Add the eggs, sour cream and melted butter and mix just to combine.
• Gently fold in the blueberries.
• Preheat oven to 350F and line 1 muffin tin with muffin liners.
• In each liner place the half baked pie crust circle.
• Add 1 TBS of blueberries pie filling and make sure is it evenly distributed.
• Add a layer of muffin batter 3/4 full.
• Crumble some pie crust and sprinkle on top.
• Bake for 20-25 minutes or until a tootch pick comes our dry from the center of the muffin.
• Remove from the oven and allow to cook for 15-20 minutes.

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 MUFFINS

Steps:

• Preheat oven to 350°F. Spray or butter a cast iron skillet.
• Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters in skillet. Bake for 10 minutes. When done the crumbs should still be a little moist to the touch; they will dry and harden as they cool.
• Let the crumbs cool at least five minutes before adding to muffins.
• Prepare two muffin tins with non-stick cooking spray. (or goop, recipe below)
• Whisk flour, baking powder, and salt together in large bowl.
• Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
• Add in butter, buttermilk and vanilla and mix until just combined.
• Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
• Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately ¼ heaping cup batter).
• Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
• Bake at 350°F for 17-19 minutes, or until muffin tops are golden and just firm.
• Cool muffins in muffin tin for 5 minutes, then transfer to wire rack

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.

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.

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.

MIDNIGHT BLUEBERRY MUFFIN PIE

Steps:

• Preheat oven to 425 degrees F. Place rack on lowest level.
• Crust Preparation:
• Pulse flour, butter, sugar, and salt in food processor until butter looks like peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture in while pulsing until mixture will hold together when squeezed. Cut off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan and press sides and bottom toward bottom ridge. Trim overhang to 3/4 of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down crust, lined with parchment paper with pie weights (beans etc). Glaze edges with egg white glaze. Bake crust on a baking sheet. Bake on bottom shelf of oven for 15 minutes. Cover sides of crust with foil as soon as they set and start to turn golden. Rotate crust in oven half way through. Remove pie weights from pie shell after 15 minutes. Prick bottom with fork. Glaze bottom and sides with egg white. Bake for 10 more minutes on bottom rack without baking sheet.
• Star decorations preparation:
• Roll out remaining crust, cut into decorative star shapes. Glaze with egg mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F until slightly golden, then remove.
• Filling preparation:
• Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice. Add additional flour, if needed, to thicken further before putting in pie shell. Remove from heat.
• Streusel Preparation:
• Put flour, sugar, salt in processor and pulse 2 times. Add walnuts. Mix melted butter and vanilla together. Add to processor and pulse. Add cold butter and pulse.
• Assembly and Baking:
• Add filling to pie crust and top with streusel. Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set. Rotate pie half way through baking. Remove pie and cool in freezer or on dry ice for 30 to 35 minutes. Decorate top with stars and let sit 2 minutes before cutting.

BLUE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line muffin tin with paper liners.
• Melt butter.
• Mix sugar into melted butter and then add beaten eggs, baking powder and salt.
• Mix well.
• Place fresh/frozen blueberries in a bag with 1 tablespoon flour and toss until coated and set aside.
• Add 1 cup of flour and 1/4 cup of milk to sugar mixture.
• Mix well and then add last of flour and milk, again mixing well.
• Add blueberry pie filling (it will be blue).
• Fold in fresh/frozen blueberries.
• Fill muffin tins 3/4 way full and then set aside.
• -CrumbTopping- Mix flour and sugar together.
• Cut in butter and mix until crumbly.
• Place topping on top of muffins.
• Bake for 25-30 minutes.
• Cool on wire rack for 30 mins and then enjoy.

EASY BLUEBERRY MUFFINS

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.