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.
MINI BLUEBERRY BUNDT CAKES
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.
BLUEBERRY MINI MUFFINS
"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."
Provided by Taste of Home
Time 25m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY COFFEE CAKE MUFFINS
Provided by Ina Garten
Time 37m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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.
BLUEBERRY MINI-CAKES (MUFFINS)
These are lovely little streusel topped, cake-like mini-muffins with a blueberry surprise hidden inside. They are a really special treat. It's a recipe I got a while back from Penzey's.
Provided by Charmed
Categories Quick Breads
Time 42m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Spray a mini-muffin pan with non-stick spray, or line with small paper liners.
- In a medium sized bowl, sift flour, salt and baking powder; set aside.
- In a large mixing bowl, cream butter with sugar and blend until fluffy.
- Add vanilla and eggs, and beat well to blend.
- Mix in milk, then add flour mixture and stir by hand until just blended and smooth.
- Drop by rounded teaspoonfuls of batter into each liner, then place 2-3 (depending on their size) blueberries on top of each.
- Place another teaspoon full on top of each muffin and spread a little to cover the blueberries (they should not show as much as possible and be a"surprise.") Remember not to overfill, as the mini-muffins won't pop out easily if they overflow and the top bakes onto the pan.
- Prepare the streusel by mixing the flour, sugar, cinnamon and cold butter between your fingers until well blended and crumbly.
- (On humid days a bit of extra flour might be needed to get a crumbly as opposed to a sticky texture.) Sprinkle the streusel evenly over the tops of the muffins.
- Bake for about 22 minutes until the muffins are a light golden brown.
- Cool for 5 minutes, then remove from the pan.
- If liners weren't used, remove the muffins carefully so they don't break.
- Serve warm or at room temperature, unadorned or with softened butter.
- The muffins store well in a covered container for 2 or 3 days.
Nutrition Facts : Calories 123.4, Fat 4.5, SaturatedFat 2.7, Cholesterol 28.5, Sodium 114.6, Carbohydrate 19.1, Fiber 0.4, Sugar 10.9, Protein 1.8
More about "blueberry mini cakes muffins recipes"
EASY MINI BLUEBERRY MUFFINS - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
4.6/5 (36)Total Time 20 minsCategory Breakfast, Dessert
- Mix sugar, butter, egg, vanilla and milk with a hand mixer in a large bowl. Add flour, baking powder and salt and continue to mix. Add in blueberries and stir gently with a spoon so you don't squash them.
- Now we're going to make the streusel. In a small bowl combine flour, brown sugar and cinnamon. Cut in your butter with a fork until it's crumbly. Add to the top of your muffins evenly.
BLUEBERRY POUND CAKE MUFFINS RECIPE | MYRECIPES
From myrecipes.com
MINI BLUEBERRY MUFFINS | KID APPROVED RECIPE! - THIS FARM …
From thisfarmgirlcooks.com
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BLUEBERRY MUFFIN CAKE RECIPE | BON APPéTIT
From bonappetit.com
BISQUICK SAUSAGE MUFFINS {4 INGREDIENTS} GONNA WANT SECONDS
From gonnawantseconds.com
CAKE MIX BLUEBERRY MUFFINS RECIPE (EASY) - SIX SISTERS' STUFF
From sixsistersstuff.com
LEMON BLUEBERRY MUFFINS WITH YOGURT - MAMA NEEDS CAKE®
From mamaneedscake.com
BLUEBERRY MUFFIN RECIPES
From allrecipes.com
EASY BLUEBERRY SAUCE (6 INGREDIENTS) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
QUICK AND EASY WHOLE WHEAT BLUEBERRY MUFFINS
From alyonascooking.com
FAVORITE MINI BLUEBERRY MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
MINI BLUEBERRY MUFFINS | ANNABEL KARMEL
From annabelkarmel.com
MINI BLUEBERRY MUFFINS - OLIVES + THYME
From olivesnthyme.com
QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE
From inspiredtaste.net
QUICK & EASY MOIST BLUEBERRY MUFFINS (MADE WITH CAKE MIX) - THE …
From thelazydish.com
15+ DIETITIAN-FAVORITE RECIPES USING FROZEN BERRIES | EATINGWELL
From eatingwell.com
BLUEBERRY CHEESECAKE ICE CREAM CUPCAKES - THE RECIPE REBEL
From thereciperebel.com
BLUEBERRY MUFFINS RECIPE - TASTE OF THE FRONTIER
From kleinworthco.com
BLUEBERRY OATMEAL MUFFINS RECIPE
From msn.com
BLUEBERRY PROTEIN KODIAK CAKES MUFFINS - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
HERE'S THE MUFFIN THAT ALIGNS WITH YOUR ZODIAC SIGN
From nypost.com
QUICK AND EASY CHOCOLATE CAKE RECIPE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
MINI BLUEBERRY LEMON MUFFINS - KATHRYN'S KITCHEN
From kathrynskitchenblog.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