DOUBLE BLUEBERRY MUFFINS
Courtesy from Martha Stewart's Living magazine. This recipe is packed with blueberries, and interesting enough part of the blueberries are mashed into the batter. Has a hint of lemon. A recipe that must be tried!
Provided by Marz7215
Categories Breakfast
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
- In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
- Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
DOUBLE BLUEBERRY MUFFINS
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before baking gives the muffins an alluring sheen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
- In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
- Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
DOUBLE BLUEBERRY MUFFINS RECIPE - (4.7/5)
Provided by á-40997
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Line a muffin tin with paper cups (or spray, but I find this does not work well, unless you use silicone muffin tins, which I do for the little one's). In a mixer with fitted paddle attachment (or use hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix. With the mixer running at low speed, add 1/2 of the flour,then 1/2 of the milk, repeat repeat. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate bowl, mix the remaining 2 Tbsp sugar with the cinnamon. Use an ice cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25-30 minutes. Let cool in the pan before turning out. * This recipe made 18 for me, but could probably make 12 nice large muffins. * I used frozen blueberries and the recipe worked great!
DOUBLE BLUEBERRY MUFFINS
Make and share this Double Blueberry Muffins recipe from Food.com.
Provided by scarley
Categories Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
- 2. In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
- 3. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
- 4. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Nutrition Facts : Calories 224.1, Fat 9.4, SaturatedFat 5.4, Cholesterol 57, Sodium 179.1, Carbohydrate 32.6, Fiber 1.7, Sugar 15.1, Protein 3.5
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