BLUEBERRY PIE MUFFINS
Love warm blueberry muffins and the sweet taste of homemade blueberry pie? This recipe is the perfect harmony of both - a muffin bursting with both blueberry pie filling and fresh blueberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
- In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
- In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
- Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
- Sprinkle streusel evenly over batter and blueberry mixture in each cup.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g
BLUEBERRY MUFFINS
I have quite a few blueberry muffin recipes on my blog. Blueberry Cream Cheese Muffins and Blueberry Breakfast Cake and Blueberry Banana Banana Bread with Brown Butter Glaze.
Provided by Amanda Rettke
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray or butter a cast iron skillet.
- Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters in skillet. Bake for 10 minutes. When done the crumbs should still be a little moist to the touch; they will dry and harden as they cool.
- Let the crumbs cool at least five minutes before adding to muffins.
- Prepare two muffin tins with non-stick cooking spray. (or goop, recipe below)
- Whisk flour, baking powder, and salt together in large bowl.
- Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
- Add in butter, buttermilk and vanilla and mix until just combined.
- Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
- Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately ¼ heaping cup batter).
- Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
- Bake at 350°F for 17-19 minutes, or until muffin tops are golden and just firm.
- Cool muffins in muffin tin for 5 minutes, then transfer to wire rack
BLUEBERRY PIE MUFFINS
Steps:
- Place the sugar, cornstarch, cinnamon and blueberries in a medium pan.
- Add the water and stir to combine. Cook on medium-high until starting to boil.
- Reduce heat to low and let cook for about 10 minutes or until the mix has thickened.
- Remove from heat and allow to cool to room temperature. The filling can be refrigerated in a tight container for up to a week.
- Place the flour, baking soda, baking powder, sugar and lemon zest in a bowl.
- Add the eggs, sour cream and melted butter and mix just to combine.
- Gently fold in the blueberries.
- Preheat oven to 350F and line 1 muffin tin with muffin liners.
- In each liner place the half baked pie crust circle.
- Add 1 TBS of blueberries pie filling and make sure is it evenly distributed.
- Add a layer of muffin batter 3/4 full.
- Crumble some pie crust and sprinkle on top.
- Bake for 20-25 minutes or until a tootch pick comes our dry from the center of the muffin.
- Remove from the oven and allow to cook for 15-20 minutes.
BLUEBERRY-FILLED MUFFINS
I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
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