Blueberry Buckle Muffins Recipes

BLUEBERRY BUCKLE MUFFINS

Blueberry Buckle Muffins image

Topped with a cinnamon-sugar crumb, these kid-friendly muffins--bursting with blueberries--taste like mini coffee cakes.

Provided by looneytunesfan

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1/4 cup butter, room temperature
3/4 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries, stemmed and rinsed
1/3 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 cup butter, room temperature

Steps:

Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.
Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.
Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving--if you can wait.

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

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

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

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.

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