Epi Classic Blueberry Muffins Food

BLUEBERRY MUFFINS

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.

EPI CLASSIC BLUEBERRY MUFFINS

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.

BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
• Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
• Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
• Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

OLD-FASHIONED BLUEBERRY MUFFINS

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.

BLUEBERRY MUFFINS

Steps:

• Melt the butter and set aside to cool slightly.
• Preheat oven to 400°F. Grease a 12-well muffin pan with vegetable cooking spray. Set aside.
• In a medium mixing bowl whisk together 2 cups of flour, baking powder, baking soda and salt. Set aside.
• Pour the blueberries into a small bowl and toss with the remaining 2 tablespoons flour. Set aside.
• In a large mixing bowl vigorously whisk together the eggs and sugar until thick and lightened in color. Add the vanilla and butter and whisk to combine. Next add the sour cream and milk. Whisk again until blended.
• Using a rubber spatula fold in the flour mixture until lightly blended. The batter will be lumpy but that's okay. Don't over-mix. Gently fold in the blueberries and any remaining flour.
• Using a large ice cream scoop, portion out heaping mounds of batter equally between the muffin wells. Leave the batter mounded so the baked muffins will have a nice rounded top. Set aside for 10 to 15 minutes before baking.
• Sprinkle each muffin top generously with one teaspoon of coarse sugar. Bake for 20 to 25 minutes or until light golden brown and a toothpick inserted into the center comes out clean.
• Cool for 5 minutes then carefully remove the muffins from the pan to a wire rack. Serve warm or at room temperature.
• Store leftover muffins in a sealed container at room temperature for up to 3 days.The tops may not be as crispy but are still delicious to eat. Refrigerate for longer storage.

EASY BLUEBERRY MUFFINS I

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.

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425° F. Line 12 muffin cups with parchment paper liners and spray with cooking spray or grease well with butter.
• In a stand mixer with a paddle (triangle) attachment, or a mixing bowl with a fork, beat butter until light and fluffy. Scrape sides if needed. Add in sugar, vanilla, and salt and beat again until light and fluffy.
• Add in the egg to the butter mixture and again beat until light and fluffy, using a spatula to scrape the sides and bottom as needed.
• Stop the mixer and add flour, oats, cinnamon, and baking powder. Mix slowly until almost combined. Do not over mix or your muffins will be tough.
• Add in milk and gently mix. Once the milk is almost all mixed add in blueberries and mix by hand to prevent crushing the blueberries with the mixer attachment.
• Evenly distribute batter among muffin cups, filling 3/4 full. Bake for 25-30 minutes (may be slightly more if using frozen) or until a knife inserted into the center comes out clean. Allow muffins to cool slightly before transferring to a cooling rack to cool the rest of the way.

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Place 16-18 paper muffin cups in muffin tins.
• Cream butter and sugar together in a stand-up mixer with the paddle attachment, until light and fluffy, about 3 minutes.
• With mixer on low speed, slowly add eggs, vanilla extract, sour cream and milk.
• In a separate bowl, whisk dry ingredients together until fully combined.
• With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.
• Turn mixer off. Using a spatula, fold in blueberries until evenly distributed within the batter.
• Spoon batter into muffin cups, filling cups nearly to the brim.
• Bake 25 mins, or until tops begin to brown and a cake-tester comes out clean. Let cool on a baking rack. Serve warm.

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with paper liners; lightly spray liners with cooking spray.
• Into a bowl, sift together flour, baking powder, and salt.
• In a bowl using an electric mixer, beat vegetable oil spread on medium speed until creamy. Gradually add Splenda Sweetener, beating until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
• Add half of flour mixture, blending to combine. Add milk and mix to combine, then add remaining flour and mix on low speed. Fold in blueberries.
• Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes or until golden. Remove from pan immediately and cool on a wire rack.

CLASSIC BLUEBERRY MUFFINS

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.

EASY BLUEBERRY MUFFINS

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.

CLASSIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.

EPI CLASSIC BLUEBERRY MUFFINS

Steps:

• Preparation 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.