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.
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
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.
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
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
AWESOME BLUEBERRY MUFFINS
This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.
Provided by DebM2348
Categories Quick Breads
Time 40m
Yield 8 serving(s)
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 enough milk to fill the cup.
- 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 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
More about "moistblueberrymuffins recipes"
SUPER MOIST BLUEBERRY MUFFINS RECIPE - EVERYDAY DISHES
From everydaydishes.com
5/5 (1)Total Time 30 minsEstimated Reading Time 2 minsPublished 2016-05-27
- Place a rack in the center of the oven and preheat to 375 degrees. Coat a standard-size muffin tin with cooking spray and set aside.
- Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl then set aside.
- In a smaller mixing bowl, whisk eggs, milk, vanilla and melted butter until combined. Add the wet ingredients to the bowl containing the dry ingredients and fold until just combined. Mix in blueberries then divide batter evenly into the muffin tin.
THE BEST BLUEBERRY MUFFINS EVER - BROMA BAKERY
From bromabakery.com
- Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
- In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
- Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
EASY BLUEBERRY MUFFINS - THE SEASONED MOM
From theseasonedmom.com
- Using an electric mixer, beat the softened butter until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, and mix thoroughly. Stir in vanilla, cinnamon, salt and baking powder. Mix on medium-high speed for one minute.
- Add half of the flour and mix on low speed just until barely combined. Pour in half of the milk; mix again just until incorporated. Add remaining flour and milk, mixing just until combined (be careful not to overmix the batter). Fold in the blueberries.
BEST EVER BLUEBERRY MUFFINS {EASY MUFFIN ... - THE BUSY BAKER
From thebusybaker.ca
- Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
MOIST BLUEBERRY MUFFINS - TASTES LOVELY
From tasteslovely.com
- In a large mixing bowl, whisk together flour, baking powder and salt. Add in blueberries and toss to combine.
- In a separate medium mixing bowl, whisk egg for about 20 seconds until it becomes lighter in color and slightly frothy. Add sugar to the egg and whisk to combine. Then add in butter and whisk to combine. Add greek yogurt in 2 steps, whisking until just combined.
ZESTY & MOIST LEMON BLUEBERRY MUFFINS - BUTTERNUT BAKERY
From butternutbakeryblog.com
- Combine the flour, sugar, and melted butter. The mixture should resemble crumbly wet sand. Place in the fridge while you make the muffins.
BLUEBERRY MUFFINS | GIRL HEART FOOD®
From girlheartfood.com
- Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12 unit muffin pan and grease with baking spray. Set aside.
- In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.
MINI BLUEBERRY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
- In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.
- Spoon batter into muffin tins so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.
FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
MINI BLUEBERRY MUFFINS (PERFECT FOR THE ... - SWEETEST MENU
From sweetestmenu.com
- Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a mini muffin pan well with butter or olive oil spray.
- In a heatproof bowl, add butter and heat in the microwave for 20-30 seconds until melted. Stir with a fork to get rid of any lumps.
THE BEST BLUEBERRY MUFFINS RECIPE (FROM ... - COOKING CLASSY
From cookingclassy.com
- To a food processor add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy. Set aside.
- Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
THE BEST HOMEMADE BLUEBERRY MUFFINS - SUGAR AND CHARM
From sugarandcharm.com
- Combine the wet ingreidnets, eggs, vanilla extract, butter, buttermilk, oil, lemon zest and sugar in a bowl and mix until combined.
BLUEBERRY-RICOTTA MUFFINS RECIPE - EATINGWELL
From eatingwell.com
- Preheat oven to 375 degrees F. Coat sixteen 2 1/2-inch muffin cups with cooking spray; set aside. In a medium bowl stir together flours, baking powder, baking soda and salt. Make a well in the center of the flour mixture; set aside.
- In a small bowl stir together ricotta cheese, milk, eggs, honey, oil and the 2 teaspoons orange peel. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter evenly into prepared muffin cups.
- Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans and cool on a wire rack.
BEST HEALTHY BLUEBERRY MUFFINS - FIT ... - FIT FOODIE FINDS
From fitfoodiefinds.com
- Next, in a separate large bowl, whisk together the two eggs. Then, add the rest of the wet ingredients to the bowl (except for coconut oil) and mix to combine.
BLUEBERRY MUFFINS (ULTRA MOIST!) - RECIPETIN EATS
From recipetineats.com
- Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
DRIED BLUEBERRY MUFFINS [USING DEHYDRATED ... - DRIED FOODIE
From driedfoodie.com
- Preheat the oven to 350F. While the oven is preheating, sieve the flour into a mixing bowl to remove any lumps and create a fine powder.
- Next, to the flour, add the baking powder, baking soda and salt. Stir to combine evenly and set the bowl of dry ingredients aside. 3. Into a second mixing bowl crack the two eggs and stir to break apart. Pour in the cooled melted butter, buttermilk, vanilla extract, dried blueberries and sugar.
- Mix the wet ingredients well with a spatula to dissolve the sugar and hydrate the blueberries. 5. Add the bowl of wet ingredients into the bowl of dry ingredients. Then fold the mixtures together with a spatula. Lightly combine the ingredients to ensure a light and fluffy muffin, be careful not over mix. 6. Grease a 12 cup muffin tray with the softened melted butter and divide the muffin batter evenly between each cup. Top each muffin with a sprinkle of extra sugar. 7. Next, transfer the muffins to the oven and cook for 15 minutes. Test the muffins by inserting a toothpick, if the toothpick comes out clean then the muffins are ready. If there is still wet batter then return the tray to the oven for a few more minutes.
HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
THE BEST KETO BLUEBERRY MUFFINS - DELIGHTFULLY LOW CARB
From delightfullylowcarb.com
- Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
MINI BLUEBERRY MUFFINS RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
- Combine egg, milk, Greek yogurt, melted butter, lemon zest and lemon juice. Fold into flour mixture, gently stirring just to moisten.
HEALTHY BLUEBERRY MUFFINS {SO FLUFFY AND ... - IFOODREAL.COM
From ifoodreal.com
- Preheat oven to 350 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn't spray anything).
- In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved.
MOIST BLUEBERRY MUFFINS - TANTALISE MY TASTE BUDS
From tantalisemytastebuds.com
- Melt the butter in the microwave for 20 seconds or in a small pot on the stove. Set aside to cool until required.
BEST BLUEBERRY MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
MOIST JUMBO BLUEBERRY MUFFINS - MAMA NEEDS CAKE
BEST EVER HOMEMADE BLUEBERRY MUFFINS - MOMMY MOMENT
From mommymoment.ca
17 BEST MOIST BLUEBERRY MUFFINS IDEAS | MUFFIN RECIPES ...
From pinterest.ca
QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE
From inspiredtaste.net
MOIST BLUEBERRY MUFFINS - FAYE'S FOOD
From fayesfood.com
BLUEBERRY MUFFINS - FOOD MAMMA
From foodmamma.com
BLUEBERRY MUFFINS - CANADIAN LIVING
From canadianliving.com
EASY MOIST BANANA BLUEBERRY MUFFINS RECIPE - FOOD.COM ...
From pinterest.ca
BEST THESE MUST-DEVOUR MUFFIN RECIPES WILL TURN YOU …
From foodnetwork.ca
BLUEBERRY CORN MUFFINS - THE SEASONED MOM
From theseasonedmom.com
MOIST BLUEBERRY MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLUEBERRY MUFFIN RECIPE - BBC FOOD
From bbc.co.uk
BLUEBERRIES ARCHIVES - ORGASMIC CHEF
From orgasmicchef.com
BLUEBERRY MUFFINS | BREAKFAST RECIPES - GOODTOKNOW
From goodto.com
BLUEBERRY MUFFINS - RICARDO
From ricardocuisine.com
BLUEBERRY MUFFINS | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
BLUEBERRY YOGURT MUFFINS - CANADIAN LIVING
From canadianliving.com
You'll also love