Semi Homemade Blueberry Muffins With Pecans Food

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
• Mix all of the topping ingredients together. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
• Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

SEMI-HOMEMADE!! BLUEBERRY MUFFINS WITH PECANS

Steps:

• 1. Heat oven to 425 degrees F. Lightly spray 6 medium muffin cups w/ no-stick spray or line w/ paper baking cup liners.
• 2. Combine muffin mix and milk with pecans & stir until moisted. OK to have small lumps.
• 3. Bake at 425 degrees F for 12 minutes - 14 minutes.
• 4. Note: above 3000 feet altitude add 2 Tablespoons flour to mixture. Note: For mini-muffins same as 1, 2, but bake 8 to 10 to 12 minutes.
• 5. Calories 212.75 per muffin

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 AND PECAN MUFFINS

Steps:

• Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
• Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
• Do not over mix.
• Gently mix the 4 tablespoons sugar, drained.
• berries, lemon peel and pecans together.
• Fold the berry mixture lightly into the batter.
• Fill greased and dusted muffin pans half full.
• Bake for 20 minutes at 400 F or until done.
• While muffins are still warm, dip the tops in melted butter, then in the sugar.

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.

BLUEBERRY BANANA MUFFINS WITH A PECAN CRUNCH

Steps:

• Preheat oven to 400 and spray 12 muffin cups with non-stick spray.
• Place the banana in a small mixing bowl and mash with a fork. You should have 1/2 cup mashed banana. Stir in the yogurt, egg and vanilla just until combined. Set aside.
• Place the muffin mix in a large mixing bowl and make a well in the center. Pour the yogurt mixture into the well and stir just until combined.
• Pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well. Fold them into the batter until just combined. The batter will still be a little bit lumpy.
• Spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full. Set aside.
• To make the topping, place the pecans, brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly.
• With your hands, sprinkle a heaping teaspoon of the topping on each muffin. Place the pan in the oven.
• Bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
• Cool on a wire rack for 5 minutes before removing from pans. Cool 15 minutes more before serving.

BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR

Steps:

• Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
• Spray 12-cup muffin tin with non-stick spray.
• In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
• In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
• With the motor running, add eggs, milk and vanilla through the feed tube.
• Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
• Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
• Divide batter evenly into prepared muffin tin.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
• Let cool in tin on a wire rack for 15 minutes.
• Transfer to rack to cool completely.
• Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.

BLUEBERRY PECAN MUFFINS

Steps:

• Heat oven to 400.
• Grease muffin cups.
• Mix flour, sugar and baking powder.
• Mix oil, eggs, vanilla, and milk with the dry ingredients.
• Add cereal to the mixture.
• Pour in muffin cups and spoon 1/4 teaspoon spreadable fruit on top of batter.
• Pour more batter over the fruit spread.
• Bake 20-25 minutes.