Aunt Nells Easy Blueberry Muffins Recipes

AUNT BETTY'S BLUEBERRY MUFFINS

Aunt Betty's Blueberry Muffins image

My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. -Sheila Raleigh, Kechi, Kansas

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup old-fashioned oats
1/2 cup orange juice
1 large egg, room temperature
1/2 cup canola oil
1/2 cup sugar
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 10g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT NELL'S EASY BLUEBERRY MUFFINS

Aunt Nell's Easy Blueberry Muffins image

Make and share this Aunt Nell's Easy Blueberry Muffins recipe from Food.com.

Provided by Oak Knoll Mom

Categories Quick Breads

Time 25m

Yield 15 muffins, 7 serving(s)

Number Of Ingredients 7

Ingredients

1 cup blueberries
2 cups self rising flour
1 cup sugar
2 eggs
1 cup milk
1/2 cup oil
1 teaspoon vanilla

Steps:

Rinse and drain blueberries. Set aside.
In large bowl mix dry ingredients.
In medium bowl mix liquid ingredients and combine with dry ingredients.
Fold in blueberries.
Bake at 350 for about 15 minutes.

Nutrition Facts : Calories 431.5, Fat 18.7, SaturatedFat 3.3, Cholesterol 65.3, Sodium 490.9, Carbohydrate 59.9, Fiber 1.5, Sugar 30.9, Protein 6.6

EASY BLUEBERRY MUFFINS I

Easy Blueberry Muffins I image

These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Provided by SKEHLER

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

Steps:

Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g

6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)

6 Week Bran Muffins (Auntie Anne's Muffins) image

These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!

Provided by Liza at Food.com

Categories Quick Breads

Time 40m

Yield 24-30 serving(s)

Number Of Ingredients 11

Ingredients

3 cups bran buds (Kellogg's All Bran cereal preferred-the little stick type cereal...not flakes)
1 cup boiling water
1 1/2 cups oil
1 1/2 cups brown sugar
2 eggs, beaten
2 cups buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
butter (optional)
cinnamon sugar (optional)

Steps:

Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
In another separate bowl, cream sugar and oil.
Add eggs to this mixture.
Add buttermilk alternately with dry ingredients.
Add the 1 1/2 cups soaked bran buds and mix well.
Store batter in fridge for up to 6 weeks.
Bake as needed in 400F oven.
Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
Optional:.
Dip tops in melted butter and then cinnamon sugar.
If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.

Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4

AUNT BLANCHE'S BLUEBERRY MUFFINS

Aunt Blanche's Blueberry Muffins image

These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.

Provided by BEVY

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Yield 12

Number Of Ingredients 8

Ingredients

½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g

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