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.
BROWN SUGAR BLUEBERRY MUFFINS
From scratch brown sugar blueberry muffins kept extra moist with brown sugar. Perfectly light and fluffy with a deep, sweet flavor.
Provided by Julie Clark
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, mix together the brown sugar and white sugar. Add the oil and butter. Stir to mix well. Mix in the egg, then add in the sour cream and mix until combined.
- Gently fold the wet ingredients into the dry ingredients, folding together gently just until mixed. Do not overmix.
- In a small bowl, toss the frozen blueberries with the two tablespoons of flour until the blueberries are coated. Add the blueberries to the muffin batter, discarding the extra flour. Gently fold the blueberries into the muffin batter.
- Spray a muffin pan with cooking spray. Spoon the batter into the prepared pan, dividing the batter between 12 cups.
- Sprinkle the turbinado sugar on top of each muffin.
- Bake at 425 for 5 minutes, then without opening the oven, lower the temperature to 350 and bake for 14-16 minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a wire rack to cool completely.
Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 103 mg, Sugar 24 g, ServingSize 1 serving
BROWN SUGAR BLUEBERRY MUFFINS RECIPE
These Brown Sugar Blueberry Muffins are a fabulous treat in the morning with coffee. The crumble and drizzle are optional, but are totally worth the extra bit of time.
Provided by Catherine Cappiello Pappas
Categories Other Breakfast
Time 30m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. In a large bowl, whisk oil, sugar, egg, milk and sour cream until smooth. In a separate, sift together flour, baking powder and salt. Add alternatively to the wet ingredients with the milk. Beginning and ending with the flour mixture. In small bowl, combine all ingredients for crumble. Mix until a crumbly mixture forms. Divide blueberry batter evenly between a greased muffin pan. Top each muffin with brown sugar crumble. Bake for 20 - 25 minutes or until cake tester come clean. Leave the muffins to cool completely in the pan. For the icing, whisk above ingredients and drizzle each muffin generously. Allow a few minutes for icing to set before serving.
BLUEBERRY MUFFINS
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : ServingSize 1 Muffin
GRANOLA BLUEBERRY MUFFINS
I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning-success!-Megan Weiss, Menomonie, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
More about "brown sugar blueberry muffins recipe 455 recipes"
BEST BLUEBERRY MUFFINS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (84)Calories 288 per servingCategory Breakfast, Snack
- Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
- Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrap all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
- While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
BLUEBERRY MUFFINS | RICARDO
From ricardocuisine.com
5/5 (512)Calories 300 per servingCategory Desserts
BLUEBERRY STREUSEL MUFFINS - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BLUEBERRY MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
21 BEST BLUEBERRY MUFFIN RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
BEST LEMON-BLUEBERRY BLONDIES RECIPE - HOW TO MAKE LEMON …
From delish.com
HIGH-FIBER WILD BLUEBERRY FLAX MUFFINS (GLUTEN-FREE, DAIRY-FREE)
From nourishingmeals.com
BLUEBERRY BUTTERMILK MUFFINS
From msn.com
BANANA BLUEBERRY MUFFINS - THE BAKERMAMA
From thebakermama.com
BLUEBERRY MUFFINS WITH CINNAMON BROWN SUGAR STREUSEL THE …
From inforum.com
VEGAN BLUEBERRY MUFFINS (NO BAKE RECIPE) - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
BLUEBERRY MUFFINS WITH SUGAR TOPPING – LEITE'S CULINARIA
From leitesculinaria.com
BLUEBERRY CREAM CHEESE MUFFINS | RECIPE | BLUEBERRY CREAM CHEESE ...
From pinterest.com
THE BEST BLUEBERRY MUFFINS - SUGAR SPUN RUN
From sugarspunrun.com
TO DIE FOR BLUEBERRY MUFFINS - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY-BROWN SUGAR MUFFINS - ALEX GUARNASCHELLI
From alexguarnaschelli.com
BLUEBERRY MUFFINS RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
CLASSIC BLUEBERRY MUFFINS RECIPE | ALTON BROWN
From altonbrown.com
BLUEBERRY SWIRL COFFEE CAKE MUFFINS | RECIPE | COFFEE CAKE, HALF …
From pinterest.com
GORDON RAMSAY’S WHOLE WHEAT BLUEBERRY MUFFINS RECIPE
From goodto.com
BLUEBERRY OATMEAL CAKE | LOVEFOODIES
From lovefoodies.com
BLUEBERRY PEAR MUFFINS WITH ALLSPICE - BLOGGHETTI.COM
From blogghetti.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