Blueberry Pomegranate Muffins Recipes

POMEGRANATE-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
• Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
• Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.

POMEGRANATE CREAM CHEESE SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. For filling, mix first four ingredients until blended. , In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar., Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 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.

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.

BEST-EVER BLUEBERRY MUFFINS

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.