Ginger Blueberry Muffins Food

GINGER-BLUEBERRY MUFFINS

Steps:

• Arrange blueberries in a single layer in a 15x10x1-inch baking pan. Freeze for 30 minutes or until berries are firm.
• Preheat oven to 375 degrees F. Grease 24 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large bowl combine cake flour, bread flour, baking powder, ginger, salt and baking soda; set aside. In a small bowl combine the honey, molasses and fresh ginger.
• In a large mixing bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at time, beating after each addition just until combined. Add the honey mixture, beating on low speed until just combined. Alternately add the flour mixture and buttermilk, beating on low speed until just combined after each addition. Fold in blueberries.
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 15 to 17 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm sprinkled with powdered sugar.

GINGER BLUEBERRY OATMEAL MUFFINS RECIPE

Steps:

• Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.
• Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.
• Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.
• Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.
• While the muffins are still slightly warm - after about 10 minutes of cooling - you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.
• In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides - some of the glaze will drip all the way through the rack and onto the paper towels.

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.

TO DIE FOR BLUEBERRY MUFFINS

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.

BLUEBERRY GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In large mixing bowl combine your dry ingredients: Flour, Oats, Baking Powder, Baking Soda, Salt, Sugar, and Candied Ginger. Mix well.
• In medium mixing bowl mix up your wet ingredients: Egg, Orange Juice, Melted Butter, Orange Zest, Milk, and Vanilla Paste.
• Stir wet ingredients into the dry and mix well.
• Fold in blueberries.
• Grease or place muffin papers in muffin tin.
• Scoop out batter evenly into tins, just below the top of the tin.
• Melt butter.
• Mix up flour, oats, sugar, and cinnamon.
• Pour butter over top and mix up with fork.
• Spoon streusel over the top of the muffin batter in the tins.
• Bake for 15-17 minutes until a toothpick comes out clean.

THE BEST BLUEBERRY MUFFINS

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.

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.

AWESOME BLUEBERRY MUFFINS

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 enough milk to fill the cup.
• 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.

BLUEBERRY-GINGER CORN MUFFINS

Steps:

• Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
• Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
• Mix wet ingredients (milk through egg) together in separate bowl.
• Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
• Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
• Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

THE SWEETEST BLUEBERRY MUFFINS

Steps:

• Heat oven to 375°.
• Grease 18 regular-size muffin cups (or 12 large size muffins).
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder, lemon zest, and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.

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.

BLUEBERRY MUFFINS

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.