THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
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.
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
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
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.
BRIGHT BLUEBERRY MUFFINS
Dried cranberries are a nice alternative to the blueberries in these tasty muffins. My diabetic friends think these are great.-Pat Byble, Springhill, West Virginia
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° 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 171 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
THE BEST BLUEBERRY MUFFINS
These are truly the best blueberry muffins I have ever made. I think that the secret is using honey instead of sugar for the sweetener. My daughter, who hates honey, begs me to make these!
Provided by Irmgard
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg; stir in the lemon rind and blueberries.
- In a medium bowl, combine the butter and honey.
- Beat in the eggs; whisk in the milk.
- Make a well in the centre of the dry ingredients; pour in the milk mixture.
- Stir just until no dry spots remain; do not overmix.
- Spoon the batter into greased or paper cup-lined muffin cups, filling three-quarters full.
- Bake in a 400 degree F oven 18 to 20 minutes or until golden brown and firm to the touch.
- Let stand 10 minutes in the pan on a wire rack.
Nutrition Facts : Calories 263.1, Fat 11.9, SaturatedFat 7.2, Cholesterol 64.5, Sodium 355.5, Carbohydrate 36.3, Fiber 1, Sugar 16.9, Protein 4.2
THE BEST BLUEBERRY MUFFINS
I got this recipe years ago and make it several times during blueberry season. The flavor is very fresh.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 375º. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too.
- In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
- Mix mashed berries into batter.
- Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries.
- Scoop batter into muffin cups. Sprinkle with sugar.
- Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.
Nutrition Facts : Calories 249.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 180.8, Carbohydrate 38.8, Fiber 1.3, Sugar 20.9, Protein 3.8
EASY BLUEBERRY MUFFINS
Blueberry muffins are so easy to make with little effort. They are so delicious and are ready in no time.-Janie Ramming, Duncan, Oklahoma
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
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
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