Blueberry Ginger Muffins Recipes

GINGER-BLUEBERRY MUFFINS

Steps:

• Arrange blueberries in a single layer in a 15x10x1-inch baking pan. Freeze for 30 minutes or until berries are firm.
• Preheat oven to 375 degrees F. Grease 24 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large bowl combine cake flour, bread flour, baking powder, ginger, salt and baking soda; set aside. In a small bowl combine the honey, molasses and fresh ginger.
• In a large mixing bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at time, beating after each addition just until combined. Add the honey mixture, beating on low speed until just combined. Alternately add the flour mixture and buttermilk, beating on low speed until just combined after each addition. Fold in blueberries.
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 15 to 17 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm sprinkled with powdered sugar.

BLUEBERRY GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In large mixing bowl combine your dry ingredients: Flour, Oats, Baking Powder, Baking Soda, Salt, Sugar, and Candied Ginger. Mix well.
• In medium mixing bowl mix up your wet ingredients: Egg, Orange Juice, Melted Butter, Orange Zest, Milk, and Vanilla Paste.
• Stir wet ingredients into the dry and mix well.
• Fold in blueberries.
• Grease or place muffin papers in muffin tin.
• Scoop out batter evenly into tins, just below the top of the tin.
• Melt butter.
• Mix up flour, oats, sugar, and cinnamon.
• Pour butter over top and mix up with fork.
• Spoon streusel over the top of the muffin batter in the tins.
• Bake for 15-17 minutes until a toothpick comes out clean.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

GINGERBREAD MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
• In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.