JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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
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
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
BIG BLUEBERRY MUFFINS
Make and share this Big Blueberry Muffins recipe from Food.com.
Provided by chef 998002
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.
- Preheat an oven to 375°F Line a standard 12-cup muffin pan with paper liners.
- In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
- In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
- Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
- Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
- Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.
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.
AWESOME BLUEBERRY MUFFINS
This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.
Provided by PSOPHIA17
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
- Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 11 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 201.8 mg, Sugar 15.8 g
AWESOME BLUEBERRY MUFFINS
This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.
Provided by DebM2348
Categories Quick Breads
Time 40m
Yield 8 serving(s)
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 enough milk to fill the cup.
- 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 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
JUMBO LARGE TOP CHOCOLATE CHIP (OR BLUEBERRY) MUFFINS
Sometimes regular sized muffins just aren't good enough. This recipe is already doubled, and for use in a jumbo muffin tin that holds 6 muffins. These are for large topped muffins, so each section will be filled to the top. The photos I provided have decorative green sugar on top of the chocolate chip muffins. It was all I had on hand and is bigger then normal sugar. The other photos are of Blueberry muffins.
Provided by KinMa
Categories Breads
Time 39m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, oil, milk, sugar and extract (remember no extract if you are making blueberry muffins. It will be too moist) together on medium speed with a mixer. I add a little extra of the oil and milk so the muffin isn't too dry. Just a little overflowing from the cups. (again, not needed if you are making blueberry muffins.
- Mix flour, baking powder, and salt together in other bowl.
- Combine and mix with mixer.
- Once all mixed together add Chocolate Chips and mix with spoon. The 1 1/4 cup may sound like a lot but it really isn't. Add nuts if you wish. Make sure its mixed well. (here is where you add blueberries if you wish to make blueberry muffins. Don't add too many ore they'll be kinda gross).
- Fill each cup ALL the way to the top for a bigger topped muffin.
- Bake at 400 degrees for 29 minutes.
Nutrition Facts : Calories 740.5, Fat 32.4, SaturatedFat 10.1, Cholesterol 67.7, Sodium 678.8, Carbohydrate 106.3, Fiber 3.8, Sugar 52.8, Protein 11.4
HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2
I absolutely love these Hungry Girl Recipes! This was another one featured in an email that I received this morning: Blueberry Thrill - Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo... Serving Size: 1 muffin Calories: 137 Fat: 2.25g Sodium: 269mg Carbs: 26.5g Fiber: 3g Sugars: 7.5g Protein: 4g POINTS. value 2* HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!
Provided by senseicheryl
Categories Quick Breads
Time 32m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
- In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
- Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
- Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
- Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3
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
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
MIMI'S HUGE BLUEBERRY MUFFINS
A prominent department store used to sell these in their bakery case. These are big muffins loaded with blueberries. They are nice and sweet. All I can say about them is to try them--they are great. I like to use our Maine blueberries as there is a lot of flavor, but any wild blueberry will be fine.
Provided by Mimi in Maine
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- You will also need: cupcake papers.
- Using a mixer cream together in a bowl the butter, sugar, and vanilla.
- Add the 2 eggs and mix well.
- Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
- Add 1/2 cup blueberries gently by hand.
- Then add the other 2 cups of blueberries gently by hand.
- Line a 12 cupcake tin with cupcake papers.
- Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
- Sprinkle with granulated sugar.
- Bake at 375 degrees for 25-35 minute.
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