THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
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.
THE BEST BLUEBERRY AND RASPBERRY MUFFINS
Steps:
- Preheat the oven to 190ºC (375ºF), rack in the middle.
- Line a 12 cup muffin pan with paper cups.
- In a medium size mixing bowl mix together dry ingredients: flour, baking powder, salt. Set aside.
- With electrical mixer beat softened butter and sugar at high speed, until light and fluffy.
- Add the following ingredients one at a time and keep mixing until fully incorporated: sourdough starter, eggs, vanilla extract, lemon zest.
- Incorporate flour mixture and milk into the batter by alternating 1/3 of flour mixture and 1/3 of milk and mixing it together using large silicone spatula.
- Add frozen berries and gently fold into the batter by using silicone spatula.
- Divide the batter among 12 cups in the pan, sprinkle the tops with a little bit of granulated sugar.
- Bake for 35 minutes.
- Let cool for 10 minutes in the pan and then remove the muffins and let completely cool on a cooling rack.
RECIPES
A blast of berries in a delicious soft muffin, a perfect teat or lunch box filler that everyone will enjoy.
Time 35m
Yield 12
Number Of Ingredients 20
Steps:
- Step 1:Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.Step 2:Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by handStep 3:Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixedStep 4:Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.Step 5:Sprinkle the tops with the remaining sugar.Step 6:Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.
BLUEBERRY-RASPBERRY MUFFINS
Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!
Provided by My Food and Family
Categories Dairy
Time 37m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375ºF.
- Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
- Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
- Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS
These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.
Provided by Melissa Johnson
Categories Recipes
Time 45m
Yield 12-16 muffins
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
- In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
- Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
- In another bowl, sift together the flour, baking powder, and salt.
- Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
- Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
- Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
- Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
- You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
MOODY'S BLUEBERRY-RASPBERRY MUFFINS
According to "True Blueberry" by Dannenberg, Moody's Diner in Maine is famous for their blueberry muffins among other things. Here is one of their recipes. (I forgot to write sugar in my ingredients list but a reviewer caught my mistake. I got zero stars, so I wonder if the muffins turned out horrible with no sugar or if the reviewer added the sugar as specified in the directions anyway and gave the recipe a zero to reflecte my accidental omission. FYI, when I made them myself, they were very good! Note sugar is now in the ingredients list! )
Provided by Linky
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- preheat oven to 375 degrees F.
- grease a standard 12-hole muffin tin.
- Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
- In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
- Reduce speed to low. Add milk and vanilla just til blended.
- Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
- Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
- Fill each hole in muffin tin until almost to the top.
- Sprinkle the muffin tops with remaining 2 Tbs. sugar.
- Bake for 20- 25 minutes until light golden brown.
- Let pan cool then gently remove muffins.``.
Nutrition Facts : Calories 254.5, Fat 11, SaturatedFat 1.5, Cholesterol 34.2, Sodium 308.4, Carbohydrate 34.6, Fiber 1.1, Sugar 14.2, Protein 4.4
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