BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR
Entered for safe-keeping, just got a heavy-duty 12-cup food processor. From George Geary's "125 Best Food Processor Recipes". He warns that 1) if the berries are thawed before adding to the batter, they can turn it an unpleasant blue color and 2) if you use butter instead of shortening, your muffins will not be as flaky. The cooled muffins can be frozen in a resealable plastic bag for up to 30 days.
Provided by KateL
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Spray 12-cup muffin tin with non-stick spray.
- In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
- In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
- With the motor running, add eggs, milk and vanilla through the feed tube.
- Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
- Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
- Divide batter evenly into prepared muffin tin.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
- Let cool in tin on a wire rack for 15 minutes.
- Transfer to rack to cool completely.
- Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.
Nutrition Facts : Calories 310.9, Fat 13.2, SaturatedFat 3, Cholesterol 37.4, Sodium 207.6, Carbohydrate 44.8, Fiber 1.3, Sugar 20.8, Protein 4.3
BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)
This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.
Provided by tigerduck
Categories Quick Breads
Time 45m
Yield 6 muffins or 20 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
- In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
- Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
- Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
- Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
- Grease your muffin tins or use paper cups.
- Spoon in just enough mixture to fill each muffin cup.
- TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
- Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
- Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.
BLUEBERRY AND PECAN MUFFINS
Make and share this Blueberry and Pecan Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 30m
Yield 12 muffins.
Number Of Ingredients 15
Steps:
- Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
- Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
- Do not over mix.
- Gently mix the 4 tablespoons sugar, drained.
- berries, lemon peel and pecans together.
- Fold the berry mixture lightly into the batter.
- Fill greased and dusted muffin pans half full.
- Bake for 20 minutes at 400 F or until done.
- While muffins are still warm, dip the tops in melted butter, then in the sugar.
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
BLUEBERRY PECAN MUFFINS
Make and share this Blueberry Pecan Muffins recipe from Food.com.
Provided by internetnut
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Grease muffin cups.
- Mix flour, sugar and baking powder.
- Mix oil, eggs, vanilla, and milk with the dry ingredients.
- Add cereal to the mixture.
- Pour in muffin cups and spoon 1/4 teaspoon spreadable fruit on top of batter.
- Pour more batter over the fruit spread.
- Bake 20-25 minutes.
Nutrition Facts : Calories 692.8, Fat 23.5, SaturatedFat 4.6, Cholesterol 114.3, Sodium 341.8, Carbohydrate 108.7, Fiber 1.8, Sugar 55.4, Protein 11.6
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
CRANBERRY PECAN MUFFINS
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
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
BLUEBERRY NUT MUFFINS
Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.
Provided by Valerie Ulloa Nickerson
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g
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