Easy Blueberry Muffins I Food

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BLUEBERRY MUFFINS



Blueberry Muffins image

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

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 cup fresh blueberries or 1 cup frozen blueberries

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.

EASY BLUEBERRY MUFFINS I



Easy Blueberry Muffins I image

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

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

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

BLUEBERRY MUFFINS I



Blueberry Muffins I image

Great muffins made with fresh or frozen blueberries.

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg
1 cup fresh blueberries
1 teaspoon grated lemon zest

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.1 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 231.4 mg, Sugar 10.3 g

BLUEBERRY BUTTERMILK MUFFINS



Blueberry Buttermilk Muffins image

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter or 1/2 cup canola oil
1 1/2 cups blueberries
1 teaspoon vanilla (optional)

Steps:

  • Sift dry ingredients together in a large bowl.
  • In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  • Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  • Fold in blueberries.
  • Spoon batter into greased muffin cups and bake till golden brown.
  • Bake at 400 F for 20 -30 minutes.

EASY MOIST BANANA BLUEBERRY MUFFINS



Easy Moist Banana Blueberry Muffins image

Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.

Provided by DebM2348

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Steps:

  • Mash bananas in a large mixing bowl.
  • Add sugar and egg.
  • Add butter and blueberries.
  • Combine dry ingredients and gently stir into banana mixture.
  • Pour into 12 well-greased muffin cups.
  • Bake at 375 degrees for 20 minutes.

EASY BLUEBERRY MUFFINS



Easy Blueberry Muffins image

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

3 cups self-rising flour
1-1/2 cups sugar
1 cup buttermilk
1/2 cup canola oil
2 large eggs, lightly beaten
2 cups fresh or frozen blueberries

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 :

EASY BLUEBERRY MUFFINS



Easy blueberry muffins image

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories     Dessert, Snack

Time 40m

Yield Makes 12

Number Of Ingredients 10

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

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.

Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

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

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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

SO EASY BLUEBERRY MUFFINS



So Easy Blueberry Muffins image

Make and share this So Easy Blueberry Muffins recipe from Food.com.

Provided by Fauve

Categories     Quick Breads

Time 28m

Yield 6 muffins

Number Of Ingredients 5

1 cup vanilla ice cream (softened to measure)
1 cup self rising flour
1 cup blueberries (washed, drained)
1 tablespoon butter, melted
2 tablespoons sugar

Steps:

  • Mix melted ice cream and flour.
  • Fold in blueberries.
  • Spoon mixture into 6 greased or paper cup lined muffin tins.
  • Bake at 350* for 20 to 25 minutes, or until golden brown on top.
  • While hot, brush each muffin with butter and sprinkle with sugar.

Nutrition Facts : Calories 169, Fat 4.8, SaturatedFat 2.9, Cholesterol 15.7, Sodium 297.7, Carbohydrate 28.8, Fiber 1.3, Sugar 11.7, Protein 3.1

EASY BLUEBERRY MUFFINS



Easy Blueberry Muffins image

There are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using six ingredients you probably have in stock.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 28m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  • Bake 13 to 18 minutes or until golden brown.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

FRESH BLUEBERRY MUFFINS



Fresh Blueberry Muffins image

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

1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup mashed blueberries
2 cups whole fresh blueberries
1 tablespoon sugar, mixed with
1/4 teaspoon nutmeg

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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