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.
BLUEBERRY HILL MUFFINS
From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.
Provided by LAURIE
Categories Quick Breads
Time 22m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425º.
- Mix egg, sugar and milk, then add butter.
- Sift together dry ingredients and combine with wet mixture.
- Toss blueberries lightly in flour, then gently fold them into batter.
- Grease and flour muffin pans.
- Fill them about 2/3rds full.
- Bake about 12 minutes.
- Serve muffins hot, with fresh butter.
Nutrition Facts : Calories 291, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 325.5, Carbohydrate 59.4, Fiber 1.8, Sugar 30.2, Protein 5.5
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
BLUEBERRY HILL CUPCAKES
Categories Cake Berry Fruit Dessert Bake Fourth of July Picnic Kid-Friendly Backyard BBQ Blueberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
- Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
- For frosting:
- Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
- Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)
FRESH BLUEBERRY MUFFINS
I love love love blueberries, especially in the summer! When I next have the opportunity to pick fresh berries, I want to make this recipe. It is a bit different from the typical muffin recipe, and I'm sure it will be absolutely delicious.
Provided by A Messy Cook
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease both muffin cups and tops of muffin tins around cups.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, and beat to combine.
- Combine dry ingredients and add alternately with milk to butter mixture.
- Stir in blueberries.
- Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
- Cool 30 minutes before removing from tins.
Nutrition Facts : Calories 216.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 30.4, Fiber 1.3, Sugar 12.5, Protein 3.8
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
BLUEBERRY MUFFINS
Make and share this Blueberry Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a large bowl; make a well in center of mixture.
- Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.
- Spoon mixture into lightly greased muffin pans, filling two-thirds full.
- Bake at 400° for 15 to 18 minutes or until golden brown.
BLUEBERRY MUFFINS
I spent a long time trying to find a blueberry muffin mix that had the right blend of spices, and was neither to heavy or to dry in texture (just like the wheat filled bakery versions). After some experimenting I ended up with this recipe which I think is the best I've tasted yet.
Provided by sillyyack2
Categories Quick Breads
Time 40m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; grease standard muffin tin.
- In a medium mixing bowl combine, flour, xantham gum, sugar, salt, baking powder, and cinnamon. Make a well in the center of the flour mix and add lemon peel, milk, oil, and egg. Blend throughly with fork until smooth, then fold in berries (be careful not to over mix).
- If batter is to thick add equal amounts of oil and milk till right consistency is obtained.
- Place batter into prepared muffin tin.
- Bake for 20-25 minuets or until a toothpick inserted in the center comes out clean with a few crumbs on it. Cool muffins for 5 minuets in tin before removing to wire rack to cool. Serve warm or cold.
- For fresh muffins every day, line muffin tin with cupcake holders and spoon in batter them. Place muffin tin in freezer. When batter is frozen remove from tin and place in sealed container in freezer. Now when you need a fresh muffin just pop a frozen one in the oven and presto. Breakfast!
Nutrition Facts : Calories 203.8, Fat 9.7, SaturatedFat 0.8, Cholesterol 17.8, Sodium 121.3, Carbohydrate 27.1, Fiber 0.8, Sugar 13.8, Protein 2.6
CHEF JOHN'S BLUEBERRY MUFFINS
I decided to push the envelope and toss in 2 cups of blueberries!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
- Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
- Whisk flour, baking powder, baking soda, and salt in a small bowl.
- Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
- Spoon batter into prepared muffin cups.
- Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 34.3 g, Cholesterol 45.4 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 272.3 mg, Sugar 14.8 g
BLUEBERRY OR CHERRY MUFFINS
These Passover muffins are great for snacking or for breakfast. They can be made ahead of time and stored in the freezer. I've made the mini-muffins and was able to get 35 muffins from a batch. The mini-muffins do not rise too much while cooking. I also did not put on the topping as I made them for breakfast. This recipe is from the 'I Can't Believe It's Kosher' cookbook.
Provided by Ducky
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine and 1 scant cup of sugar.
- Add eggs, one at a time, beating after each one.
- Add vanilla, matzo cake meal, salt and potato starch.
- Fold in blueberries or cherries.
- Spoon/pour into muffin pan with paper fillers.
- If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
- Bake for 45 minutes.
- Note: mini-muffins can also be made from this batter.
- The baking time is 15-20 minutes.
Nutrition Facts : Calories 174.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 52.9, Sodium 128.4, Carbohydrate 27.7, Fiber 0.7, Sugar 20.7, Protein 2.4
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
BLUEBERRY CRANBERRY MUFFINS
Make and share this Blueberry Cranberry Muffins recipe from Food.com.
Provided by sugarrushkid
Categories Quick Breads
Time 1h5m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Line 24 muffin cups with paper liners and set aside.
- Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
- Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
- Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
- In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
- Stir gently into batter just until blueberries are distributed.
- Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20-25 minutes, until light golden brown and firm to the touch.
- Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
Nutrition Facts : Calories 310, Fat 8.6, SaturatedFat 1.9, Cholesterol 40.2, Sodium 251.2, Carbohydrate 52.6, Fiber 3, Sugar 18.8, Protein 6.6
BLUEBERRY MUFFINS I
Great muffins made with fresh or frozen blueberries.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.1 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 231.4 mg, Sugar 10.3 g
BLUEBERRY YOGURT MUFFINS
Make and share this Blueberry Yogurt Muffins recipe from Food.com.
Provided by BeccaB3c
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, stir together dry ingredients.
- Combine remaining ingredients except blueberries; add to dry mixture.
- Fold blueberries into muffin batter.
- Put into muffin cups and sprinkle with additional sugar.
- Bake at 400 degrees for 18 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 MUFFINS
Make and share this Blueberry Muffins recipe from Food.com.
Provided by Sameroni
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan.
- Combine Dry Ingredients.
- Combine all other ingredients, except blueberries.
- Combine slowly, as with other muffin recipes.
- fold in blueberries.
- Fill muffin cups 1/2 way
- Bake in preheated oven for 25 mins or until golden brown, and springy to touch.
Nutrition Facts : Calories 131.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 17.9, Sodium 172.2, Carbohydrate 25, Fiber 1, Sugar 11.9, Protein 2.9
More about "blueberryhillmuffins recipes"
BLUEBERRY HILL MUFFINS RECIPE | RECIPELAND
From recipeland.com
3.4/5 (4)Total Time 35 minsServings 12Calories 1139 per serving
BLUEBERRY MUFFINS RECIPE - BLUEBERRY ... - BLUEBERRY HILL FARM
From blueberryhillfarm.net
Estimated Reading Time 2 mins
FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HEARTY BLUEBERRY MUFFINS — NOURISH
From nourishns.ca
HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST RECIPES FOR BLUEBERRY MUFFINS
From blueberrymuffins.com
BLUEBERRY HILL MUFFINS - FIND JERSEY FRESH
From findjerseyfresh.com
BLUEBERRY MUFFINS RECIPE - LOVE AND LEMONS
From loveandlemons.com
BLUEBERRY MUFFIN RECIPE - BACKYARD CAMP
From backyardcamp.ca
BLUEBERRY HILL CUPCAKES RECIPE - BON APPéTIT
From bonappetit.com
BLUEBERRY MUFFIN BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
START YOUR DAY OFF SWEETLY WITH THESE BLUEBERRY CORN ...
From seattletimes.com
HEALTHY BLUEBERRY MUFFINS {SO FLUFFY AND ... - IFOODREAL.COM
From ifoodreal.com
BLUEBERRY MUFFINS RECIPE - RECIPES, PARTY FOOD, COOKING ...
From delish.com
THE BEST BLUEBERRY MUFFINS EVER - BROMA BAKERY
From bromabakery.com
BLUEBERRY MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY MUFFINS - LOVEFOODIES
From lovefoodies.com
BLUEBERRY MUFFINS RECIPE | YUMMY.PH
From yummy.ph
SUPER MOIST BLUEBERRY MUFFINS RECIPE - EVERYDAY DISHES
From everydaydishes.com
BLUEBERRY MUFFINS - RICARDO
From ricardocuisine.com
BLUEBERRY MUFFINS WITH CRUMB TOPPING - VALENTINA'S CORNER
From valentinascorner.com
BLUEBERRY MUFFIN - FOOD NETWORK
From foodnetwork.co.uk
LEMON BLUEBERRY MUFFINS | CANADIAN LIVING
From canadianliving.com
BLUEBERRY MUFFINS - CANADIAN LIVING
From canadianliving.com
BLUEBERRY MUFFINS - FOOD MAMMA
From foodmamma.com
BLUEBERRY MUFFIN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BLUEBERRY MUFFINS RECIPE - REAL SIMPLE
From realsimple.com
BLUEBERRY MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
PERFECT EASY BLUEBERRY MUFFINS - KITCHN
From thekitchn.com
BLUEBERRY MUFFINS - PRODUCE MADE SIMPLE
From producemadesimple.ca
BLUEBERRY MUFFINS NUTRITION FACTS - EAT ... - EAT THIS MUCH
From eatthismuch.com
BLUEBERRY HILL MEALS | MEAL DELIVERY SERVICE
From blueberryhillmeals.co.uk
BLUEBERRY MUFFINS (ULTRA MOIST!) - RECIPETIN EATS
From recipetineats.com
You'll also love