Aunt Marys Blueberry Muffins Recipe 435

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
• Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Steps:

• In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 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.

Steps:

• 1-Cream butter and sugar on medium speed of mixer 2-Beat in eggs, milk, and extract 3-Mix dry ingredients together and mix in by hand just until moistened 4-Toss blueberries with about 2 Tbl flour to coat, and stir carefully into mixture 5-Spoon into muffin cups filling about 2/3 way 6-Bake in preheated 375 oven for about 20-25 minutes until browned on top

Steps:

• Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
• In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
• In another separate bowl, cream sugar and oil.
• Add eggs to this mixture.
• Add buttermilk alternately with dry ingredients.
• Add the 1 1/2 cups soaked bran buds and mix well.
• Store batter in fridge for up to 6 weeks.
• Bake as needed in 400F oven.
• Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
• Optional:.
• Dip tops in melted butter and then cinnamon sugar.
• If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.

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.