Arctic Gardens Blueberry Muffins Recipes
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
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.
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
AUNT BLANCHE'S BLUEBERRY MUFFINS
These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.
Provided by BEVY
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
- Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
- Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g
THE RITZ-CARLTON'S BLUEBERRY MUFFINS
This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's - long since closed - was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made. (After this article ran, a reader wrote in to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is here, so you can decide for yourself.)
Provided by Marian Burros
Categories breakfast, side dish
Time 40m
Yield 15 to 16 large muffins
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees.
- Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
- Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.
- Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 14 grams, TransFat 0 grams
ARCTIC GARDEN'S BLUEBERRY MUFFINS
This recipe comes from the box of Arctic Garden's frozen blueberries, and I thought this would be nice to share. For variation add 1 grated orange rind, or substitute raspberries for the blueberries.
Provided by Studentchef
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven 210 C (400 F), and grease muffin pan.
- Combine flour, baking powder, oats, brown sugar, and blueberries.
- In a small bowl combine egg, applesauce, orange juice, vegetable oil and maple syrup.
- Pour all at once the wet ingredients into the dry ingredients, stirring just until moistened.
- Fill the greased muffin pans until 2/3 full, and bake for 25 minutes. Let cool for 2 minutes before removing.
Nutrition Facts : Calories 257.9, Fat 6.3, SaturatedFat 0.9, Cholesterol 17.6, Sodium 102, Carbohydrate 47.9, Fiber 4.3, Sugar 21.9, Protein 5.3
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