TO DIE FOR BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with muffin liners.
- Sift together 1 1/2 cups flour, 3/4 cup white sugar, salt, and baking powder.
- In a separate bowl, beat together the vegetable oil, egg, buttermilk, and vanilla extract.
- Gradually pour the dry ingredients into the wet mixture and whisk until combined. Gently mix in the blueberries.
- Fill 12 regular-size muffin tins about 2/3 full and lightly place the streusel on top.
- For the streusel topping, mix 1/2 cup brown sugar, 1/3 cup flour, butter cubes, and cinnamon with a fork until combined. Sprinkle topping over muffins.
- Bake them in a 400F oven for 18 minutes.
- Cool the muffins in the muffin tin for 5 minutes. Transfer muffins onto a wire rack to cool completely.
Nutrition Facts : Calories 383 cal
BLUEBERRY MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
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.
BAKERY STYLE BLUEBERRY & BLACKBERRY MUFFINS
These scrumptious uber-yummy blueberry and blackberry 'bakery style' muffins offer an explosion of flavor in every bite.
Provided by Kim Lange
Categories Breakfast
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
- Let cool for about 10 minutes and enjoy warm.
- Make sure you seal the muffins to keep fresh.
EASY BLUEBERRY MUFFINS
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
BLACKBERRY MUFFINS
Yummy and fast enough to make for breakfast!
Provided by Robin Surland
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
- Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 45.4 g, Cholesterol 22.9 mg, Fat 4.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 252 mg, Sugar 23.7 g
KATO'S BLACKBERRY & BLUEBERRY MUFFINS
These muffins are at their best when served warm with plain or peach butter. They are very quick and easy to make. If you can find them, wild blueberries have a deeper flavor. Frozen fruit may be used, but need to be thawed first. This is a very versatile recipe, feel free to experiment with it.
Provided by Baby Kato
Categories Quick Breads
Time 35m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
- Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
- Next add the milk, egg and butter, mixing just until moistened.
- Do not overbeat, the batter should be lumpy.
- In a small bowl mix the sugar, nutmeg and cinnamon together.
- Pour the batter into greased muffin cups and top with the sugar spice garnish.
- Bake in a 400 degree oven for 25 minutes.
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
More about "black and blueberry muffins recipes"
BLACK AND BLUEBERRY AND OAT MUFFINS - THE FOUNTAIN …
From fountainavenuekitchen.com
4.9/5 (8)Estimated Reading Time 3 minsInstall 16
HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST EVER BLUEBERRY MUFFINS {EASY MUFFIN RECIPE} - THE …
From thebusybaker.ca
BEST BLUEBERRY MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
BEST BLUEBERRY MUFFINS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
AMAZING BLUEBERRY MUFFINS (SUPER MOIST) - SIMPLY …
From simplyhomecooked.com
BEST EVER BUTTERMILK BLUEBERRY MUFFINS - LOVELY LITTLE …
From lovelylittlekitchen.com
21 BEST BLUEBERRY MUFFIN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
EASY BLUEBERRY MUFFINS RECIPE | WHOLEFULLY
From wholefully.com
BLUEBERRY MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE
From inspiredtaste.net
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BEST BLUEBERRY MUFFINS RECIPE - HOW TO MAKE BLUEBERRY MUFFINS
From delish.com
BLUEBERRY MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BLUEBERRY MUFFINS | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love