Betty Crocker Blueberry Muffins Recipes

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
• Bake 13 to 18 minutes or until golden brown.

HOMEMADE BLUEBERRY MUFFINS

Steps:

• Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
• If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
• In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
• Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
• Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F.
• Sift together flour, sugar, baking powder, and salt.
• In a different bowl combine shortening, egg, and milk.
• Add wet ingredients to dry ingredients.
• Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
• Bake at 400 F for 20-25 minutes until lightly golden.

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Prepare 12 muffin cups by greasing or using paper liners. Sift together flour, sugar, baking powder, and salt. In a different bowl combine shortening, egg, and milk. Add wet ingredients to dry ingredients. Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl. Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes until lightly golden.
• 2. NOTE: This was not in the original recipe. I like to add 1/2-1 teaspoon cinnamon to the dry ingredients. Then after filling muffin cups, before baking, I like to sprinkle a little cinnamon sugar on the unbaked muffins.

AUNT BETTY'S BLUEBERRY MUFFINS

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.