Best Of The Best Blueberry Muffins Recipes
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.
THE BEST BLUEBERRY MUFFINS
I got this recipe years ago and make it several times during blueberry season. The flavor is very fresh.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 375º. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too.
- In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
- Mix mashed berries into batter.
- Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries.
- Scoop batter into muffin cups. Sprinkle with sugar.
- Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.
Nutrition Facts : Calories 249.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 180.8, Carbohydrate 38.8, Fiber 1.3, Sugar 20.9, Protein 3.8
THE BEST BLUEBERRY MUFFINS
These are truly the best blueberry muffins I have ever made. I think that the secret is using honey instead of sugar for the sweetener. My daughter, who hates honey, begs me to make these!
Provided by Irmgard
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg; stir in the lemon rind and blueberries.
- In a medium bowl, combine the butter and honey.
- Beat in the eggs; whisk in the milk.
- Make a well in the centre of the dry ingredients; pour in the milk mixture.
- Stir just until no dry spots remain; do not overmix.
- Spoon the batter into greased or paper cup-lined muffin cups, filling three-quarters full.
- Bake in a 400 degree F oven 18 to 20 minutes or until golden brown and firm to the touch.
- Let stand 10 minutes in the pan on a wire rack.
Nutrition Facts : Calories 263.1, Fat 11.9, SaturatedFat 7.2, Cholesterol 64.5, Sodium 355.5, Carbohydrate 36.3, Fiber 1, Sugar 16.9, Protein 4.2
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