Tims Moms Blueberry Muffins Food

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TIMS' MOM'S BLUEBERRY MUFFINS



Tims' Mom's Blueberry Muffins image

My son is a chef in Louisville, and he loans this recipe to his friends this is the title they give it! The second best part about these muffins(the best part is eating them) is going to the blueberry farm and picking your own blueberries! Its great fun and the kids love it!

Provided by Virginia

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour (White Lily)
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter (1 stick)
1 egg, sightly beaten
1 teaspoon grated lemons, rind of or 1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup milk
2 tablespoons vegetable oil
1 cup blueberries, if frozen,do not thaw

Steps:

  • Cut butter into flour,sugar,baking powder and salt.
  • (like you do for pie crust) Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries.
  • Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes.
  • muffin cups will be about 2/3 full.

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

I got this recipe years ago and make it several times during blueberry season. The flavor is very fresh.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4-1/2 teaspoon salt (I use 1/4 tsp)
2 1/2 cups blueberries, mash 1/2 cup with a fork
2 cups flour
1/2 cup milk
1 tablespoon sugar

Steps:

  • Heat oven to 375º. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too.
  • In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
  • Mix mashed berries into batter.
  • Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries.
  • Scoop batter into muffin cups. Sprinkle with sugar.
  • Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.

Nutrition Facts : Calories 249.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 180.8, Carbohydrate 38.8, Fiber 1.3, Sugar 20.9, Protein 3.8

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