BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
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.
THE VERY BEST BLUEBERRY BRAN MUFFINS
This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.
Provided by karen in tbay
Categories Quick Breads
Time 45m
Yield 12-16 large muffins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly spray muffin pans.
- In large bowl, combine cereal with milk, let stand 10 minutes.
- In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
- Pour over dry ingredients and sprinkle with blueberries.
- Stir just until moistened.
- Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
- Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
- If using frozen blueberries, do not thaw before adding to the muffins.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
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.
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.
BLUEBERRY MUFFINS
Make and share this Blueberry Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a large bowl; make a well in center of mixture.
- Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.
- Spoon mixture into lightly greased muffin pans, filling two-thirds full.
- Bake at 400° for 15 to 18 minutes or until golden brown.
BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS
Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.
Provided by Juenessa
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
- **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
- ***Greasing the tops of the pans makes it easier to take the muffins out after baking.
Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 7.9, Cholesterol 76, Sodium 165.8, Carbohydrate 29.9, Fiber 0.7, Sugar 20.7, Protein 3.2
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- Preheat oven to 425°F (220°F). Arrange oven rack in highest position or in the upper third of the oven.
- Spray 12 to 16 large muffin cups with non-stick cooking spray and line with paper muffin liners. Line baking sheet with parchment paper and put muffin tins on it.
- In medium bowl or food processor, blend butter, flour, pecans, brown sugar, cinnamon and vanilla and pulse to make a coarse topping. Set aside.
- In large bowl, blend sugar with melted butter. Briskly whisk in eggs and vanilla. Fold in 4 cups flour, salt, baking soda, baking powder, cinnamon and cloves. Blend somewhat before adding buttermilk. Batter should be quite thick; if not, add more flour. When you add frozen fruit, batter will firm up, so wait to see if you need more flour, then add in a tablespoon at a time. Gently fold in berries, trying not to break them apart.
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