THE BEST EASY BLUEBERRY MUFFINS (SUPER FLUFFY & MOIST)
Steps:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter and vanilla. Add to dry ingredients and mix until just incorporated.
- Fold in blueberries. Spoon batter into prepared muffin pan until each cup is about three-quarters full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to slightly cool before serving.
Nutrition Facts : Calories 189 kcal, Carbohydrate 31 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 39 mg, Sodium 151 mg, Sugar 14 g, ServingSize 1 serving
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
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
BLUEBERRY MUFFINS
This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. It's topped with a crumbly streusel topping that is made from scratch.
Provided by Dina
Categories Dessert
Number Of Ingredients 16
Steps:
- Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
- Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
- Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
- Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
- Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
- Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
- Now you can begin sifting in your dry ingredients. But don't add it in all at once. You'll want to add about 1/3 of the dry ingredients at a time with mixing in between.
- Once you've got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
- Now add the blueberries to the blueberry muffin batter.
- Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
- Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon, and 3 tbsp brown sugar in a small bowl.
- Mash it all together using a fork until all the ingredients are well combined and have a crumbly dry texture to them.
- Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
Nutrition Facts : Calories 280 kcal, Carbohydrate 40 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 125 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
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