OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 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 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
CLASSIC BLUEBERRY MUFFINS
Make and share this Classic Blueberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375° F; in a bowl, cream together until light, the butter, sugar, and salt.
- Add in eggs one at a time, beating well after each addition.
- Add in baking powder, then add the flour alternately with the milk, beating well after each addition.
- Mash ½ cup of the blueberries and add them to the batter; stir in the vanilla at the end, along with the whole blueberries.
- Mound batter into 12 lightly greased muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it will hold its shape).
- Sprinkle with sugar.
- Bake for 30 minutes, or until a pick comes out clean.
- Remove muffins from oven, and after 5 minutes remove them from the pan to cool completely on a rack.
Nutrition Facts : Calories 248.3, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 38.4, Fiber 1.3, Sugar 20.5, Protein 3.8
EPI CLASSIC BLUEBERRY MUFFINS
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery top with an addictive crunch.
Provided by Rhoda Boone
Categories Breakfast Brunch Muffin Blueberry Butter Sour Cream Bake Kid-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
- Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
- Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28-33 minutes.
- Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead
- Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.
CLASSIC BLUEBERRY MUFFINS
Make and share this Classic Blueberry Muffins recipe from Food.com.
Provided by Nicalyn
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400'F.
- Spray a standard 12-muffin tin with Crisco No-Stick Cooking Spray. Set aside.
- Whisk together in a medium bowl the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk milk, Crisco Oil and eggs until smooth. Add dry ingredients and mix just until blended-do not over mix. Add blueberries and stir just until evenly blended.
- Spoon batter into prepared tins. Bake until a toothpick inserted into center comes out clean, about 15-20 minutes Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes, then remove.
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.
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