Red River Blueberry Muffins Food

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.

RED RIVER OAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Combine Red River Cereal and bran.
• Pour boiling water on it.
• Stir to combine and let stand 10 minutes.
• Combine flour, baking soda, and salt.
• Cream shortening and sugar.
• Stir in eggs.
• Stir in buttermilk.
• Stir in flour mixture.
• Stir in bran mixture.
• Stir in oats and raisins.
• Mix thoroughly.
• Fill greased muffin cups almost full.
• Bake at 375 degrees F for 18-24 minutes or until top springs back when lightly touched.
• Remove from pan and cool on a rack.

THE ORIGINAL RED RIVER CEREAL MUFFIN

Steps:

• POUR boiling water over Red River Cereal and bran; let stand.
• COMBINE flour, baking soda and salt. Mix well.
• CREAM shortening, sugar, eggs and buttermilk together in large bowl until blended. Add flour mixture with bran mixture, oats and raisins. Mix thoroughly. Spoon into greased muffin cups, filling almost full.
• BAKE at 375°F (190°C) for 18 to 23 minutes, or until top springs back when lightly touched.
• Makes 24 muffins

LITTLE RED RIDING HOOD BLUEBERRY MUFFINS

Steps:

• Mix eggs, butter, sugar, and almond extract.
• Combine dry ingredients and add to the egg mixture.
• Stir until just combined.
• Gently stir in the blueberries and the secret ingredient.
• Fill greased muffin tins ¾ full.
• Bake at 350 for about 20-25 minutes.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.