BEST EVER BLUEBERRY MUFFINS
These Best Ever Blueberry Muffins are the perfect sweet treat for breakfast, brunch or snack. Moist, tender muffins full of fresh juicy blueberries!
Provided by Chrissie
Categories Baking Breakfast Coffee Break
Time 40m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
- Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
- Measure the milk into a 2-cup size liquid measuring cup.
- Add the egg, vanilla and vegetable oil and whisk them together with a fork.
- Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
- Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
- Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
- Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 168 kcal, Carbohydrate 27 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 112 mg, Fiber 1 g, Sugar 11 g
BEST BLUEBERRY MUFFINS
Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 252, Fat 9 g, Carbohydrate 39 g, Protein 4 g, SaturatedFat 5 g, Sugar 22 g, Fiber 1 g, Sodium 224 mg, Cholesterol 52 mg
GRANDMA'S BEST BLUEBERRY MUFFINS
My Grandparents used to live in a cabin on a lake in the woods in New Hampshire. They had a couple of huge wild blueberry bushes that grew hanging over the water. Every Saturday night Grandma would put on her waders and pick a bucket of sweet wild blueberries. On Sunday morning she would bake these. When I got up, they would be...
Provided by Chelsea Ferwerda
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees.
- 2. Put butter and sugar together in a medium bowl and beat together until creamed.
- 3. Add the baking powder, the flour, and the salt. Stir together. Remove 1/4 cup, add the cinnamon, and set aside. This will be the crumb topping.
- 4. Beat the egg in a 1 cup measure and add the sour cream. Add enough milk to make 1 cup.
- 5. Add the milk and egg mixture to the batter. Add the vanilla, and mix well. Coat the blueberries with flour and fold them into the batter.
- 6. Pour the batter into a greased muffin tin. Sprinkle the crumb topping over each muffin, and bake for 25 minutes.
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
GRANDMA'S BLUEBERRY MUFFINS
This is one of my favorite recipes from my grandmother and always proves to be a hit. When I was in the 4-H Club during my early teenage years, I actually won a blue ribbon at the New York State Fair with this recipe. Thanks, Grandma!
Provided by MarthaStewartWanabe
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
- Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
- Sprinkle filled muffin cups with sugar.
- Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
- Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
- Store in an air-tight container. Muffins will keep for 2-3 days.
BEST OF THE BEST BLUEBERRY MUFFINS
Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!
Provided by AUNTLYNNIE
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g
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.
More about "grandmas best blueberry muffins recipes"
BLUEBERRY MUFFINS WITH CRUMB TOPPING - A FARMGIRL'S …
From afarmgirlsdabbles.com
Reviews 165Calories 209 per servingCategory Muffins, Scones & Quick Breads
- Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside.
- Mix egg, milk, and oil in small bowl. In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon. Add wet ingredients to dry ingredients and stir. Do not overmix. Fold in blueberries. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.
- In a small bowl, combine all topping ingredients with a fork, until crumbly. You want some pea-size pieces of crumble. Sprinkle over muffin batter.
- Bake until crumb topping is a bit golden and a toothpick comes out just barely clean, about 20 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool. Muffins are best eaten on the day they are made, when the crumb topping is crunchiest. If we don't eat all the muffins in the first day, we leave them out on the counter, uncovered. This will help to keep the crumb topping more crisp.
21 BEST BLUEBERRY MUFFIN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
HOMEMADE BLUEBERRY MUFFINS | GRANDMA'S RECIPE! - SHELF …
From shelfcooking.com
GEMMA'S BEST EVER BLUEBERRY MUFFINS RECIPE - BIGGER …
From biggerbolderbaking.com
BLUEBERRY DUMP CAKE RECIPE (JUST 4 INGREDIENTS) | THE KITCHN
From thekitchn.com
5 ZERO-WASTE SOURDOUGH DISCARD RECIPES | WELL+GOOD
From wellandgood.com
GRANDMA'S BLUEBERRY BRAN MUFFINS RECIPE - GEORGIAN BAY HONEY
From georgianbayhoney.com
31 BEST MUFFIN RECIPES FOR A BREAKFAST BAKE - TODAY
From today.com
BLUEBERRY MUFFINS - GRANDMOTHERS KITCHEN RECIPES
From grandmotherskitchen.net
GRANDMA'S BLUEBERRY MUFFINS - TASTY AS FIT
From tastyasfit.com
GRANDMA'S FAMOUS BLUEBERRY LEMON MUFFINS - MEL AND BOYS KITCHEN
From melandboyskitchen.com
WHAT ARE WE BAKING THIS SUMMER? HERE ARE OUR EDITORS’ PICKS
From bonappetit.com
GRANDMA ETTA'S BLUEBERRY MUFFINS - YOUTUBE
From youtube.com
GRANDMA'S BLUEBERRY MUFFINS - RECIPE - COOKS.COM
From cooks.com
THE VERY BEST BLUEBERRY MUFFIN RECIPE | THE KITCHN
From thekitchn.com
GRANDMA'S AMAZING BLUEBERRY MUFFINS! - BRIGHTON JOURNAL
From brightonjournal.co.uk
GRANDMA'S BLUEBERRY MUFFINS RECIPE ON FOOD52
From food52.com
GRANDMOTHER HINCKLEY'S BLUEBERRY MUFFINS - RECIPE - COOKS.COM
From cooks.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