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.
BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS
Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.
Provided by Juenessa
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
- **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
- ***Greasing the tops of the pans makes it easier to take the muffins out after baking.
Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 7.9, Cholesterol 76, Sodium 165.8, Carbohydrate 29.9, Fiber 0.7, Sugar 20.7, Protein 3.2
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 CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY COFFEE CAKE MUFFINS
Make and share this Blueberry Coffee Cake Muffins recipe from Food.com.
Provided by Miraklegirl
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE
Make and share this Barefoot Contessa's Blueberry Crumb Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 10-inch round baking pan.
- For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in the melted butter and then the flour.
- Mix well and set aside.
- For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife.
- With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean.
- Cool completely and serve sprinkled with confectioners' sugar.
Nutrition Facts : Calories 702.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 153.9, Sodium 314.1, Carbohydrate 91.5, Fiber 2.3, Sugar 48.8, Protein 8.9
BAREFOOT CONTESSA'S SOUR CREAM COFFEE CAKE
Make and share this Barefoot Contessa's Sour Cream Coffee Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low, add the flour mixture to the batter until just combined.
- Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
- Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife.
- Sprinkle with 3/4 cup streusel.
- Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes.
- Carefully transfer the cake, streusel-side up, onto a serving plate.
- Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
- **Cook time does not include cooling the cake for 30 minutes on wire rack.
Nutrition Facts : Calories 700.4, Fat 31.8, SaturatedFat 19.1, Cholesterol 165.1, Sodium 389.8, Carbohydrate 96.8, Fiber 1.2, Sugar 54.9, Protein 8.4
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