Mammoth Blueberry Muffins Food

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.

MAMMOTH BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 325. Spray mammoth muffin pan or use paper baking cups.
• 2. Whisk together flour, baking soda, baking poeder and salt. Set aside. Cream together margerine and sugar. Add eggs and mix well. Stir in sour cream and vanilla until well combined.
• 3. Gently fold in floue a third at a time adding blueberries along with the last third of flour mix just until blended. DO NOT overmix.
• 4. Evenly fill 12 muffin cups (should be 3/4 full). Sprinkle with coarse sugar and cinnamon, if desired. Bake at 325 for 28-35 minutes until toothpick inserted comes out clean. Cool on rack 10 minutes. Remove from pan. Serve warm or cold.

STRAWBERRY BUTTERMILK OATMEAL MUFFINS

Steps:

• Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
• Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
• Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
• Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
• Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
• Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

FRESH BLUEBERRY MUFFINS

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.