Blueberry Muffins Grandma W Recipes

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.

Steps:

• 1. Preheat the oven to 375 degrees.
• 2. Put butter and sugar together in a medium bowl and beat together until creamed.
• 3. Add the baking powder, the flour, and the salt. Stir together. Remove 1/4 cup, add the cinnamon, and set aside. This will be the crumb topping.
• 4. Beat the egg in a 1 cup measure and add the sour cream. Add enough milk to make 1 cup.
• 5. Add the milk and egg mixture to the batter. Add the vanilla, and mix well. Coat the blueberries with flour and fold them into the batter.
• 6. Pour the batter into a greased muffin tin. Sprinkle the crumb topping over each muffin, and bake for 25 minutes.

Steps:

• 1. Cream butter and sugar, add egg, milk and vanilla. Beat until nearly smooth. stir together the 1 3/4 c flour, baking powder and salt and add to mixture. Stir just until dry ingredients are moistened. Batter will be lumpy. Toss berries with remaining flour, fold into batter. Spoon into 12 greased muffin cups and bake 25 min at 425 degrees or until evenly brown.

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
• Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
• Sprinkle filled muffin cups with sugar.
• Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
• Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
• Store in an air-tight container. Muffins will keep for 2-3 days.

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.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 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.