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.
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.
CREAM CHEESE-BLUEBERRY MUFFINS
A quick yet delicious recipe that will wow your whole family!
Provided by Giulyfafuly
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
- Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
- Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.2 g, Cholesterol 46.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 264 mg, Sugar 15 g
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.
GRANDMOTHER'S ALIENATED BLUEBERRY MUFFINS
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly. In a small bowl, whisk together 2 cups flour, baking powder and salt. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter. 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.
EASY BLUEBERRY MUFFINS
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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