ICE CREAM BLUEBERRY MUFFINS
Make and share this Ice Cream Blueberry Muffins recipe from Food.com.
Provided by pines506
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine ice cream and flour; stir until batter is smooth and thick.
- Mix sugar and cinnamon, set aside 1 tablespoon.
- Sprinkle remaining mixture over batter.
- Gently fold in blueberries.
- Fill greased or paper lined muffin cups 2/3 full.
- Sprinkle with reserved sugar-cinnamon mixture.
- Bake in 400F oven for 20-25 minutes.
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 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 MUFFINS
Discover a tasty Blueberry Muffins recipe. Our Blueberry Muffins recipe with ice cream is the perfect dessert recipe to accompany a summer meal.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine flour, 3/4 cup sugar and baking powder in medium bowl; set aside. Microwave cream cheese in large microwaveable bowl on HIGH 30 sec. or just until softened. Whisk in butter, milk and eggs until blended. Add dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
- Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pan to wire racks; cool completely.
- Cut out centers of cooled muffins just before serving; set cutouts aside. Fill muffins with ice cream; drizzle with blueberry syrup. Cover with muffin cutouts.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BLUEBERRY CREAM MUFFINS RECIPE BY TASTY
Here's what you need: eggs, granulated sugar, vegetable oil, vanilla extract, flour, baking soda, baking powder, sour cream, blueberry
Provided by Kaleb Mayer
Categories Breakfast
Yield 24 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
- Combine the dry ingredients.
- Add dry ingredients alternately with sour cream to the egg mixture.
- Gently add blueberries.
- Spoon into the greased muffin tin or paper liners
- Bake at 400°F (200°C) for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, Sugar 13 grams
BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. Makes 12 muffins
Provided by senseicheryl
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 38.1, Sodium 214.1, Carbohydrate 39.9, Fiber 1.2, Sugar 23.2, Protein 3.3
SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
BLUEBERRY CREAM MUFFINS
Rich and delicious blueberry muffins. The secret is the sour cream.
Provided by KK3
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g
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BLUEBERRY MUFFIN ICE CREAM RECIPE | REAL SIMPLE
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4/5 (26)Total Time 3 hrs 15 mins
- Make the compote: Sterilize 2 pint jars. Combine blueberries, lime juice, and 2 cups of sugar in a medium saucepan. Heat over a medium flame until the blueberries liquefy and their juices turn syrupy. Stir and remove from heat. Spoon the mixture into the jars, tighten the lids, and flip upside-down until room temp. Keep refrigerated.
- Make the streusel:Using your fingers or a food processor, combine the flour, ¼ cup sugar, cinnamon, and a pinch of salt, then mix in 2 ounces butter until crumbly. Spread mixture onto a parchment-lined baking sheet and bake at 350 F for 10 minutes. Using a fork, stir the streusel up, then bake for another 10 minutes or until golden brown. Crumble up and let cool.
- Make the ice cream:Melt 4 ounces butter over medium heat until takes on a nice golden brown color. Remove from heat and allow to cool to room temperature. Place 3 cups half and half in a large pot over medium high heat and and cook until nearly boiling. Meanwhile, whisk together the yolks, sugars and salt until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot half and half into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, stirring constantly to ensure even cooking. When the mixture reaches 170, remove it from heat and whisk in the vanilla and browned butter. Strain mixture through a wire mesh strainer into a large bowl. Cover with plastic wrap and place in refrigerator until completely cool.
- Once the mixture is chilled, pour it into an ice cream maker and process according to the manufacturers instructions. Transfer ice cream to a large container and fold in 1/4 cup blueberry compote and 3 tablespoons cinnamon streusel. Cover and freeze for at least 2 hours until firm.
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