Cinnamon Blueberry Muffins Food

BLUEBERRY MUFFINS

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.

CINNAMON BLUEBERRY MUFFINS

Steps:

• In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

GOURMET MAGAZINE'S CINNAMON BLUEBERRY MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F
• Put liners in muffin cups.
• Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
• Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
• Add milk mixture and stir until just combined.
• Fold in blueberries gently.
• Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

CINNAMON BLUEBERRY MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
• Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
• Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

BLUEBERRY- CINNAMON MUFFINS

Steps:

• Preheat oven to 350°. Spray muffin pans with cooking spray.
• Stir together oats, brown sugar, and ½ teaspoons cinnamon; set aside.
• Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla. Combine all-purpose flour, baking soda, baking powder, salt, and remaining ½ teaspoons cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans, filling two-thirds full. Sprinkle evenly with oat mixture.
• Bake 15 to 20 minutes or until tops or golden. Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.

COOKING LIGHT'S BLUEBERRY CINNAMON-BURST MUFFINS

Steps:

• Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Stir in blueberries. If using frozen blueberries leave on counter otherwise chill in refrigerator.
• Preheat oven to 400°F.
• Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
• Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
• Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
• Fold in blueberry mixture.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Bake for 18 minutes or until muffins spring back when lightly touched in center.
• Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.

CINNAMON-CUMBLE BLUEBERRY MUFFINS

Steps:

• To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
• Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
• To make the blueberry muffins, preheat the oven to 350 degrees F.
• Generously butter or grease six 8-ounce jumbo muffin cups.
• If using fresh blueberries, rinse and thoroughly dry the berries.
• In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
• In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
• In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
• Whisk in the vanilla and melted butter.
• Pour the buttermilk mixture into the well.
• Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
• If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
• Add the blueberries and fold in just to distribute evenly taking care not to overmix.
• Evenly divide the crumble topping among the muffins, sprinkling it on top.
• Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
• Serve warm, or cool completely.
• Store in an airtight container at room temperature for up to 2 days.

ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°.
• Grease or line 12 muffin cups.
• Combine cinnamon and sugar for the topping in a small bowl and set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Scrape down the sides of the bowl, then beat in the vanilla.
• Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
• Gently fold in the blueberries.
• Spoon the batter into the muffin cups to about 1/2 full.
• Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
• Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
• Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.

CINNAMON BLUEBERRY FARINA MUFFINS

Steps:

• Mix flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.
• Beat egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.
• Bake at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.
• Brush tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.