HONEY BLUEBERRY MUFFINS
Make and share this Honey Blueberry Muffins recipe from Food.com.
Provided by Parsley
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prehaet oven to 400 degrees.
- Sift flour with salt and baking powder.
- In a seperate large bowl, mix milk, honey, beaten egg, and melted butter.
- Add the wet mixture to the dry ingredients.
- Stir quickly just long enough to moisten dry ingredients.
- Gently fold in the blueberries.
- Fill greased/paper lined muffin pans 1/2 full.
- Bake 30-35 minutes at 400 degrees or until lightly browned.
Nutrition Facts : Calories 157.6, Fat 5.2, SaturatedFat 3.1, Cholesterol 30.6, Sodium 328.4, Carbohydrate 24.7, Fiber 0.9, Sugar 7, Protein 3.5
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
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
HONEY- BLUEBERRY MUFFINS RECIPE - (3.9/5)
Provided by á-2709
Number Of Ingredients 8
Steps:
- Position rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper muffin cups 1 muffin pan. In a large bowl, blend together the flour, baking powder, and salt. In a medium bowl, beat the eggs, milk, honey, and butter until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened. Stir in the blueberries. Spoon the batter into the prepared muffin cups, filling each one about 3/4 full. Bake for 15-20 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 5-7 minutes. Serve warm, or invert onto the rack and cool completely before storing in an airtight container.
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